almond gianduiotto

Chocolate and nuts: the ultimate combination

Recipe

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.