hazelnut - milk chocolate gianduiotto

Chocolate and nuts: the ultimate combination

hazelnut - milk chocolate gianduiotto

Ingredients Preparation
  • 750g
    Alunga™
  • 250g
    Pure Paste 100% Hazelnuts

Heat the chocolate with the Pure Paste 100% Hazelnuts to 45°C  and mix well.
Precristallize to 25°C and pipe in silicon moulds. Cool down to 12-15° and unmould.  

Get in Touch