Milk Des Alpes & Caramelized Peanuts

Fresh chocolate slabs

Ingredients Preparation
  • 150g
    peanut
  • 5g
    salt

Crystallize couverture. Add salt and peanuts, homogenize well. Carefully reheat to 28° C before spreading on a prepared acetate (plastic) sheet. Leave to crystallize completely, then remove from the sheet and break.

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