Praline hazelnut pesto
Difficulty level
Ingredients
| RENO X CIOCCOLATO BIANCO 28% | 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 CIOCCOLATO FONDENTE 54,5% | 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
