LACTEE CARAMEL AND PEANUT BON BON

Difficulty level

Ingredients

RENO CONCERTO CIOCCOLATO LACTEE CARAMEL	g 380
JOYPASTE NOCCIOLINA	g 125
PRALINE AMANDE NOISETTE	g 265
	g 60
BURRO DI CACAO	g 75
CARAMELIZED ALMOND PIECES	g 90

Preparation

Melt the chocolate with the cocoa butter at 45°C
Add the JOYPASTE NOCCIOLINA, the PRALINE AMANDE NOISETTE and the coconut oil
Pre-crystallize the cremino at 24°C, add the CARAMELIZED ALMON PIECES and pour into the silicone molds.
Allow to crystallize and then remove from molds

Ingredients

SINFONIA CIOCCOLATO CARAMEL ORO - Pre-crystallized at 28,5°C

To Taste