CRUNCHY CREMINO
EASY RECIPE TO MAKE CRUNCHY CREMINO WITH HAZELNUT FLAVOUR
Difficulty level
EASY RECIPE TO MAKE CRUNCHY CREMINO WITH HAZELNUT FLAVOUR
Ingredients
| RENO CONCERTO LATTE 34% - melted at 40°C | g 1000 |
| PASTA NOCCIOLA - at room temperature | g 400 |
| CRUNCHY BEADS MIX | g 1000 |
Preparation
Gently combine chocolate and PASTA NOCCIOLA, whitout incorporating air.
Stir CRUNCHY BEADS in and cast into proper silicone moulds or steel frames and refrigerate.
Once hardened, the cremino can be store at room temperature.
