Turrón
Place 10g of the nut mixture in the textured part of a “Turron” mold (ref.11558). Place 50g of the tempered white couverture chocolate in the mold. Sprinkl
Ingredients
- 185g 55% dark chocolate pearls
- 185g Whole Piemont hazelnuts
- 185g Raw Sicilian pistachios
- 125g Soft cranberries
- 150g Candied cubed orange
- 2650g AMATIKA BLANCHE 35%
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