Component 1Shelled sandblasted almonds
Ingredients
| 2000 gr | Chiara Milk Chocolate 33% |
| 1000 gr | Shelled almonds from Bari |
| 1000 gr | Sugar |
| 500 gr | Water |
| as required | Dark Cocoa Powder 22/24 |
Method
Make a warm syrup with 1000g sugar, 500g water, and leave to cool.
Soak the almonds with the syrup, spread them well on a baking dish with baking paper and toast them at 145°C with open valve, until completely toasted and the syrup is thoroughly dry. Leave to cool.
Preparation
Let crystallise for 1 night at 14-16°C under controlled humidity conditions.
Proceed to swell using Chiara Milk Chocolate.
Heat and garnish with 22-24 Dark Cocoa and leave to stand for 1 night at 14-16°C under controlled humidity conditions.
Wrap.
