almond gianduiotto

Chocolate and nuts: the ultimate combination

almond gianduiotto

Ingredients Preparation
  • 300g
    NPN-MAR3BCB
  • 400g
    CHM-Q41ALUN
  • 300g
    CHW-N34ZEPH

Heat the chocolates with the almond paste  to 45°C and mix well.
Precristallise to 25 ºC and pipe into silicone moulds. Cool down to 12-15° and unmould.   

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