Praline hazelnut pesto
Difficulty level
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Ingredients
RENO X BIANCO | g 500 |
JOYPASTE PESTO DI NOCCIOLA ITALIA | g 500 |
Preparation
Temper the chocolate at 28-29°C.
Add the hazelnut pesto joypaste and mix.
Fill the silicone molds and let crystallize.
Ingredients
RENO X FONDENTE | To Taste |
Pure alcohol | To Taste |
food colourant - METALLIC COPPER | To Taste |
Preparation
Mix the alcohol with the copper colorant.
Temper the chocolate at 31°C.
Cover the cremino with the chocolate.
Using an acetate, make lines on the praline with the alcohol mixture.
Pastry Chef