Ruby Coconut Gianduja

レシピ

Gianduja

材料 Preparation
  • 200グラム
  • 250グラム
    乾燥ココナッツ
  • 60グラム
    アイシングシュガー

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.

お問い合わせはこちら