RENO CONCERTO LACTEE CARAMEL |
JOYPASTE NOCCIOLINA |
PRALINE AMANDE NOISETTE |
olio cocco |
BURRO DI CACAO |
CARAMELIZED ALMOND PIECES |
SINFONIA CARAMEL ORO |
LACTEE CARAMEL AND PEANUT CREMINO
Ingredients
RENO CONCERTO LACTEE CARAMEL
380g
Preparation
Melt the chocolate with the cocoa butter at 45°C
Add the JOYPASTE NOCCIOLINA, the PRALINE AMANDE NOISETTE and the coconut oil
Pre-crystallize the cremino at 24°C, add the CARAMELIZED ALMON PIECES and pour into the silicone molds.
Allow to crystallize and then remove from molds
