Used Cacao Barry products
Recipe components
Marcona Origin Almonds Garniture
| Ingredients | Preparation |
|---|---|
| Mix |
Use table top method to crystallize at 25°C (77°F). | |
Assembly
| Ingredients | Preparation |
|---|---|
Mould Zéphyr™ white chocolate in a snacking bar mould shell. | |
Pipe Marcona Origin Almonds Ganache, close shell. | |
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