RENO CONCERTO LACTEE CARAMEL |
JOYCREAM SPECULOOS |
cannella in polvere |
basic recipe
Ingredients
Preparation
melt chocolate in the microwave, stirring occasionally.
when the chocolate is completely melt at 40°C degree, add JOYCREAM SPECULOOS and cinnamon, mix it.
Final composition
Pour the mixture in a silicone mould covered with a transfer sheet.
Refrigerate at 16-18 °C until the mixture has completely crystallized. If you don't have a crystallizer, you can put the moul in fridge for 1 hours.
When is ready, remove the mould and the transfert sheet and forming pieces of the desired size.
For maintain the nougat is important conserv at maximum 20-22°C.
IRCA products in the recipe
GELATO
