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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

海盐开胃菜

这里我们将为您展示,巧克力如何将可口甜点变成难以拒绝的小食。海盐、花生和巧克力是主要味道。最适合作为开胃菜上桌了。

配方

Created by
  • Alexandre Bourdeaux - Pastry&Chocadvice Belgium的大厨兼所有人
  1. 海盐开胃菜

产品

Cocoa butter

海盐开胃菜

配料 配料
  • 4g
    马尔登盐
  • 50g
    干葱

粉碎成细粉。

  • 75g
    823NV
  • 100g
    Cocoa butter

预结晶。

  • 375g
    PRAMA
  • 375g
    NPN-AL2B

与 巧克力混合物混合。最后加入盐/干葱粉末混合。

  • 150g
    M-7PAIL

混合。倒入一个框架中并让之硬化。

使用吉他切刀将花生巧克力混合物切成1.5 x 1.5厘米的立方块,并浇上牛奶巧克力Callebaut® 823。在上面撒些烘烤的芝麻,使之硬化。

Discover more recipes

Lollymanon

Lollymanon

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