Ruby Coconut Gianduja
Easy-to-make Ruby Coconut Gianduja using Carma Couvertures - perfect for indulging your customers!
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Cooking tools:
- Praline guitar cutter
- Frame
- Rolling pin
- Double boiler
- Mixing bowl
- Spoon
- Offset spatula
Ingredients
- 200 g Carma Couvertures - Ruby Azalina 40% - coins - 1.5kg bag
- 250 g Desiccated coconut
- 60 g Icing sugar
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