dark hazelnut gianduiotto

Chocolate and nuts: the ultimate combination

dark hazelnut gianduiotto

Ingredients Preparation
  • 750g
    Excellence
  • 250g
    Pure Paste 100% Hazelnuts

Heatt he chocolate with the almond paste  to 45°C and mix well.
Precristallise to 25 ºC and pipe in silicone moulds. Cool down to 12-15° and unmould.     

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