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HAZELNUT TRUFFLE

WHITE CHOCOLATE TRUFFLE WITH CREAMY HAZELNUT FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL WHITE


Ingredients

NOCCIOLATA BIANCA g 800
CRUNCHY BEADS MILK To Taste

Ingredients

SINFONIA CIOCCOLATO BIANCO To Taste

Ingredients

CRUNCHY BEADS MILK To Taste
Final composition

Fill up with NOCCIOLATA BIANCA (hazelnut filling).
Close the shell with tempered SINFONIA CIOCCOLATO BIANCO 34% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO BIANCO 34%.
Top off with some CRUNCHY BEADS MILK.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada
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You can replace chocolate with one of the NOBEL line products.
In this case, use melt NOBEL BIANCO (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL BIANCO (35°C).

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