REAL HAZELNUT CHOCOLATE BAR
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 1000 |
| NOCCIOLE INTERE TOSTATE | g 15 |
Preparation
Temper SINFONIA NOCCIOLATO BIANCO, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread the NOCCIOLE INTERE TOSTATE (roasted whole hazelnuts) and make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
Pastry Chef, Chocolatier and Baker
