CRUNCHY GIANDUIOTTI
A CRUNCHY VARIANT OF THE CLASSIC SPECIALTY FROM THE ITALIAN CHOCOLATE TRADITION
Difficulty level
A CRUNCHY VARIANT OF THE CLASSIC SPECIALTY FROM THE ITALIAN CHOCOLATE TRADITION
Ingredients
| NOCCIOLATA PREMIUM | g 700 |
| NOBEL LATTE - melted at 40°C | g 1000 |
| CRUNCHY BEADS MIX | g 200 |
Preparation
Combine all the ingredients and cast into silicone moulds for gianduiotti.
Wait for the chocolate to be crystallized before unmoulding.
Ingredients
| CHOCOSMART CIOCCOLATO LATTE - melted at 32°C | g 1000 |
| GRANELLA DI NOCCIOLA | g 100 |
Preparation
Combine all the ingredients together.
Glaze the gianduiotti with the crunchy coating and decorate.
Chocolatier and Pastry Chef
