HAZELNUT CREMINO
HAZELNUT CHOCO BON BON
Difficulty level
HAZELNUT CHOCO BON BON
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 | To Taste |
Unmould the cremini and let them rest at room temperature for a few minutes.
Cover the cremini with the tempered milk chocolate.
