NOCCIOLATO BIANCO AND COOKIE BOB BON
HAND DIPPED BON BON
Difficulty level
HAND DIPPED BON BON
Ingredients
| GRANELLA DI BISCOTTO | To Taste |
| SINFONIA NOCCIOLATO BIANCO - tempered at 28°C | g 1000 |
| PASTA NOCCIOLA STABILIZZATA | g 50 |
Preparation
In silicone molds insert some cookie crumble.
Combine the chocolate an the hazelnut paste and mix well.
Pour in the silicone molds filling them almost completely.
Refrigerate for about 20 minutes.
Remove from the fridge and fill all the remaining space with melted NOCCIOLATO BIANCO.
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% - tempered | To Taste |
| CRUNCHY BEADS MILK | To Taste |
Hand dip the cremino with the tempered chocolate.
Decorate with the CRUNCHY BEADS.
