Pesto in pills

A new take on a traditional Italian dish, inspired by the colour of nature.

Recipe

ingredients	preparation
100g pine nuts 100g CHM-Q41ALUN 5g NCB-HDO3 drop(s) basil 20g natural flavouring	Toast the pine nuts at 130°C for 15 minutes. Mix well the cocoa butter melted at 45°C with the natural flavouring. Add the melted chocolate at 45°C. Pann the pine nuts with the flavoured chocolate.

ingredients	preparation
200g NCB-HDO3 160g PRO-PI701BY 160g CHW-N34ZEPH 2g turmeric	Mix all the melted ingredients and pour them gradually into a panning drum to create the dragee finish.