NOROHY Vanilla Snack | Valrhona
Coat molds with tempered Waïna 35% chocolate. Turnover molds and leave to drip for a few seconds, then smooth the edges. Leave to set but trim the bars bef
Ingredients
- 200g pastry flour
- 75g confectioners' sugar
- 25g almond flour
- 1.75g salt
- 100g butter (cold, cubed)
- 40g eggs (cold)
- 340g Almond Sweet Shortcrust
- 150g WAÏNA 35% CHOCOLATE
- 4g vanilla powder
- 160g heavy cream 36%
- 2.5 ea NOROHY VANILLA
- 200g WAÏNA 35% CHOCOLATE
- 500g WAÏNA 35% CHOCOLATE
- 5g Vanilla powder
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