WHITE:
| White almonds | g | 250 |
| Icing sugar | g | 225 |
| RENO WHITE 38/40 | g | 200 |
| Cocoa butter | g | 50 |
MILK:
| White almonds | g | 250 |
| Icing sugar | g | 275 |
| RENO MILK 37/39 | g | 250 |
DARK:
| White almonds | g | 125 |
| Toasted hazelnuts | g | 125 |
| Icing sugar | g | 250 |
| RENO DARK 36/38 | g | 250 |
Mix and finely grind the nuts with the sugar and add the chocolate which has been previously melted at a temperature of 40-45°C thus obtaining three mixtures with different colours. Leave these mixtures to rest for at least 4 hours and then grind them once more. Roll out to a thickness of 8 millimetres and then assemble them with melted cocoa butter. Use a suitable cuttnig tool to cut into 11x22mm rectangles and cover with RENO DARK 36/38 or 40/42 as far as the edge.
