RENO CONCERTO BIANCO 31,50% |
1000g |
BURRO DI CACAO |
200g |
PASTA NOCCIOLA |
800g |
GRANELLA DI NOCCIOLA |
150g |
SINFONIA CIOCCOLATO LATTE 38% |
HAZELNUT GANACHE
Ingredients
Preparation
Combine chocolate and cocoa butter, add the remaining ingredients, mix and pour into silicone moulds.
Smooth the surface of the cremino and refrigerate until fully crystallized.
Final composition
Unmould the cremini and let them rest at room temperature for a few minutes.
Cover the cremini with the tempered milk chocolate.
