almond gianduiotto

Used Cacao Barry products
Moulded bonbons

almond gianduiotto

Level
level 1

Chocolate and nuts: the ultimate combination

Used Cacao Barry products
Recipe components

almond gianduiotto

IngredientsPreparation

Heat the chocolates with the almond paste  to 45°C and mix well.
Precristallise to 25 ºC and pipe into silicone moulds. Cool down to 12-15° and unmould.