CARAMELIZED MACADAMIA PIECES |
qb |
Dehydrated Fruits |
qb |
Final composition
Temper the Sinfonia Gianduia Dark Chocolate at 27°C, pour into the appropriate polycarbonate molds and vibrate them for a few seconds to eliminate any air bubbles.
Adhere the HG Orange and the Caramelized Macadamia.
Francesco Maggio
Cioccolatiere
Francesco is our Corporate Chef specialized in chocolate, modern pastry and croissant making since 2018.