Ruby Coconut Gianduja

レシピ

材料	下ごしらえ
200g CHR-Q010AZALEX 250g 乾燥したココナッツ 60g 粉砂糖	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.
200g CHR-Q010RINAE6 250g 乾燥したココナッツ 60g 粉砂糖	Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Rubina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Rubina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.