Easter Harvest

Name: Easter Harvest
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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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

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