IRCA | REAL HAZELNUT CHOCOLATE BAR

REAL HAZELNUT CHOCOLATE BAR

RECIPE FOR 10 CHOCOLATE BARS (100g each)

Difficulty level

Preparation

Temper SINFONIA NOCCIOLATO BIANCO, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread the NOCCIOLE INTERE TOSTATE (roasted whole hazelnuts) and make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker