RENO X BIANCO |
500g |
JOYPASTE PESTO DI NOCCIOLA ITALIA |
500g |
RENO X FONDENTE |
|
Pure alcohol |
|
food colourant |
CREMINO
Ingredients
RENO X BIANCO
500g
Preparation
Temper the chocolate at 28-29°C.
Add the hazelnut pesto joypaste and mix.
Fill the silicone molds and let crystallize.
COVER
Ingredients
RENO X FONDENTE
qb
Pure alcohol
qb
food colourant
qb
Preparation
Mix the alcohol with the copper colorant.
Temper the chocolate at 31°C.
Cover the cremino with the chocolate.
Using an acetate, make lines on the praline with the alcohol mixture.
IRCA products in the recipe
GELATO
