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CHOCOLATE AND HAZELNUT THIMBLE CUP

Chocolate cup with a creamy chocolate and hazelnut filling
Servings: 100 cups

Difficulty level

Ingredients

NOCCIOLATA BIANCA g 500

Preparation

Combine CHOCOSMART CIOCCOLATO LATTE and PRALIN DELICRISP CLASSIC in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.

Final composition

Half-fill the DOBLA THIMBLE CUP with the creamy chocolate and hazelnut filling.
Pipe the crunchy milk chocolate filling to fill up the rest of the cup.
Top off with SCAGLIETTE MILK CHOCOLATE.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada