Comoé | Valrhona Chocolate
ASSEMBLY AND FINISHING Make the candied cashew nuts, leave to cool and blend. Store in a temperature-controlled cabinet. Pour the tempered crunchy cashew
Ingredients
- 60g sugar
- 20g minerale water
- 120g salted cashew nuts
- 0.5g Guérande fleur de sel
- 400g pure walnut paste
- 145g compoz whole milk base
- 145g compoz white sugar base
- 115g crispy wheat flake cereal
- 260g whipping cream
- 105g glucose DE60
- 475g Sioka 56%
- 60g European-style butter
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