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  2. Ruby Cabosse Praline - Rosé Champagne

巧克力块与坚果的混合物

坚果和巧克力最适合搭配起来制作节日美味。所以Callebaut大厨Jeroen De Rick在奶油味的焦糖牛奶巧克力块上加上了五种最新鲜、果味最浓的香料,此外,点心中还有五种坚果(山核桃、胡桃、开心果、杏仁和榛果)。快速、简单并且一定能做出来的配方。

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Created by
  • Jeroen De Rick - Cacao Barry®大厨 - CHOCOLATE ACADEMY™比利时中心
  1. 巧克力块与坚果的混合物

巧克力块与坚果的混合物

配料 配料
  • 15g
    切碎的山核桃
  • 10g
    烤开心果
  • 15g
    核桃仁(切碎)
  • 20g
    PRA
  • 10g
    烤杏仁块

通过粗过滤器(3毫米 x 3毫米)过滤坚果。 再次切碎留在过滤器中的大块,所有碎块大小应当一致。

  • 300g
    823NV

调温。

将塑料片粘在框板上,并盖上3毫米厚的巧克力层。 撒上坚果碎。 静置等待变硬,然后切成想要的形状。

Discover more recipes

胡桃碎

胡桃碎

巧克力解密

巧克力解密

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