almond gianduiotto
- Level:
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Easy
Chocolate and nuts: the ultimate combination
almond gianduiotto
Used products: almond gianduiotto
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300 gNPN-MAR3BCB
Preparation: almond gianduiotto
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.
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