Easter Harvest | Veliche
Crispy Crunchies I. COMPOSITION Martellato MA6100 Mould Chocolate World CW1317 Mould Chocolate shells Gianduja Crispy gianduja Black cocoa butter…
Keywords
- make a blondy chocolate and following the tempering curve of 40-45/26-27/29-30°C
- pipe thin line on paper and let set. Cut irregular sticks. VII. ASSEMBLY After making the gianduja
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Ingredients
- 200 g Gianduja (see recipe)
- 100 g Crispy Crunchies
- 50 g Roasted peanuts
- 1/2 g Sea salt
- 300 g Deodorized Cocoa Butter
- 5 g Vegan charcoal powder
- 190 g Obsession 30 Belgian white chocolate
- 10 g Intense 35 Belgian milk couverture chocolate
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