IRCA | HAZELNUT CREMINO

Ingredients

RENO CONCERTO BIANCO 31,50% - melted at 45°C g 1000
BURRO DI CACAO - melted at 45°C g 200
PASTA NOCCIOLA g 800
GRANELLA DI NOCCIOLA g 150

Preparation

Combine chocolate and cocoa butter, add the remaining ingredients, mix and pour into silicone moulds.

Smooth the surface of the cremino and refrigerate until fully crystallized.

Ingredients

SINFONIA CIOCCOLATO LATTE 38% - tempered qb
Final composition

Unmould the cremini and let them rest at room temperature for a few minutes.

Cover the cremini with the tempered milk chocolate.