NOCCIOLATA |
600g |
RENO CONCERTO GIANDUIA LATTE 27% |
450g |
GRANELLA DI NOCCIOLA |
300-350g |
|
|
50-70g |
Procedure
Ingredients
Preparation
Melt the chocolate at 45°C and mix it into the NOCCIOLATA, then add the HAZELNUT GRANULES and the chosen alkoholate and mix until smooth. Use hands or a pastry bag to form small balls of the desired size and roll them in cocoa powder or in HAPPYCAO.
