Ingredients
- Mix all ingredients except almond until homogeneous. Add in almond, mix well.
- Heat whipping cream and ambiante, pour over chocolate.
- Mix well and cover the surface with cling film and leave to chill.
- Whip the mixture, add in gelatin mass and smoobees caramel.
- Heat up all ingredients till 40°c. Use at 25°c-30°c
- Heat up both ingredients until the sea salt dissolve in deli caramel.
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