DARK GIANDUIA CHOCOLATE BAR WITH ALMONDS AND SZECHUAN PEPPER
RECIPE FOR 10 CHOCOLATE BARS (100g each)
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 1000 |
| roasted almonds | g 15 |
| Szechuan pepper | g 1 |
Preparation
Temper SINFONIA GIANDUIA FONDENTE, then blend Szechuan pepper in.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread roasted almonds and make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
