Used products: Creamy Almond
Preparation: Creamy Almond
Heat the almond milk with the sugar and grate the tonka bean into the mixture.
Hydrate the jelly sheets and melt them in the previous mixture.
Pour the hot part over the cocoa butter, white chocolate and almond paste. emulsify.Finally add the amareto and the drops of essence of bitter almond and emulsify again.
Used products: Jellified Cherry and Lime
250 glime juice
175 gcherry purée
50 galmivar tpt
48 gfred gel cream
4 piece(s)jelly sheet
Preparation: Jellified Cherry and Lime
Moisturize the jelly sheets and melt in the almivar
Mix the rest of the ingredients and pour the syrup with the leaves on top.
Emulsify and reserve.
Used products: Black Paint
Preparation: Black Paint
Melt the cocoa butter and the chocolate.
Mix the ingredients.
Add coloring and mix again.
Polish and join the base and paint with the tempered black chocolate paint.
On the top piece, fill each hole with the two creams, half and half. Inside the large cavity put a yellow cherry.
Finish decorating with sprouts.