
Used Cacao Barry products
Recipe components
Alunga™: Silver Palet
Ingredients | Preparation |
---|---|
| Heat |
| At 75 ̊C pour on the chocolate |
Emulsify and pour in a 8 mm frame. Let crystallise for 12 hours and cut out the shapes. |
Ingredients | Preparation |
---|---|
| Heat |
| At 75 ̊C pour on the chocolate |
Emulsify and pour in a 8 mm frame. Let crystallise for 12 hours and cut out the shapes. |