Hazelnut Marshmallow Bears

Recipe

Created by
  • Jérôme Landrieu - Cacao Barry Ambassador

Glaze

ingredients preparation
  • 660g
    CHM-Q41ALUN
  • 80g
    NCB-HD706-BY
  • 140g
    clarified butter

1. Melt the chocolate to 45C

2. Add the melted cocoa butter and clarified butter

3. At 33C, crystalize with precrystalized cocoa butter

3. Use around 30C