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  2. Ruby Cabosse Praline - Rosé Champagne

巧克力和坚果酱

新鲜的自制酱料对面包坊来说至关重要。该配方将牛奶巧克力的口味与即可使用的坚果奶油完美融合,一定会令您的食客流连忘返。酱料可以保持平顺的浆状。拥有长达数周的保质期。

配方

Created by
  • Marc Ducobu - Callebaut®大使,Pâtisserie DUCOBU Belgium的所有人
  1. 巧克力和坚果酱

巧克力和坚果酱

配料 配料
  • 1000g
    N05-OH40
  • 300g
    PRAMA

搅拌。

  • 100g
    665NV

融化。
待其略微冷却,然后再添加至混合物。
混合均匀。 放在瓶罐中。

Discover more recipes

使用巴西单一原产地巧克力制作的巧克力和坚果酱

使用巴西单一原产地巧克力制作的巧克力和坚果酱

松脆的杏仁巧克力酱

松脆的杏仁巧克力酱

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