NOBEL-CARAMEL SNACK
Difficulty level
Ingredients
| NOBEL LATTE - CARAMEL NEW PRODUCT | g 1000 |
| HAZELNUT CRUNCH - 50% | g 100 |
| COOKIE COCOA CRUMBLE GF | g 100 |
Preparation
Melt the NOBEL CARAMEL at 35°C, add the COOKIE COCOA CRUMBLE and the HAZELNUT CRUNCH 50% then mix well.
Pour the cremino into polycarbonate or silicone molds and place in the refrigerator for 5 minutes, then leave in the crystallizer.
Remove from the molds.
Pastry Chef
