Ruby Coconut Gianduja



Ingredients Preparation
  • 200g
  • 250g
    desiccated coconut
  • 60g
    icing sugar

Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Azalina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Azalina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.

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