hazelnut - milk chocolate gianduiotto

Moulded bonbons

hazelnut - milk chocolate gianduiotto

Level
level 1

Chocolate and nuts: the ultimate combination

Recipe components

hazelnut - milk chocolate gianduiotto

IngredientsPreparation

Heat the chocolate with the Pure Paste 100% Hazelnuts to 45°C  and mix well.
Precristallize to 25°C and pipe in silicon moulds. Cool down to 12-15° and unmould.