Component 1Cremino Edelweiss
Ingredients
300 gr | 55% Hazelnut Praline |
150 gr | Hazelnut Paste |
300 gr | Edelweiss White Chocolate |
50 gr | Cocoa Butter |
Method
Mix the Artisanal Hazelnut Praline 55% with the Hazelnut Paste and add the tempered Edelweiss White Chocolate and the tempered Cocoa Butter.
Component 2Cremino Regina Milk Chocolate 35%
Ingredients
300 gr | 55% Hazelnut Praline |
150 gr | Hazelnut Paste |
320 gr | Regina Milk Chocolate 35% |
30 gr | Cocoa Butter |
Method
Mix the Artisanal Hazelnut Praline 55% with the Hazelnut Paste, add the tempered Regina Milk Chocolate 35% and the tempered Cocoa Butter.
Component 3Cremino Mabel Dark Chocolate 56%
Ingredients
300 gr | 55% Hazelnut Praline |
180 gr | Hazelnut Paste |
320 gr | Mabel Dark Chocolate 56% |
Method
Mix the Artisanal Hazelnut Praline 55% with the Hazelnut Paste, add the tempered Mabel Dark Chocolate 56%.
Preparation
Pour the first layer and put immediately in the refrigerator to start the crystallization.
As soon as the crystallization on the surface starts to pour the second layer, proceed as before and then pour the third layer.
As soon as it solidifies in the refrigerator proceed with the cut.
NB. It is possible to replace the Artisanal Hazelnut Praline 55% with the almonds one or pistachio, hazelnut paste or all other flavoured pastes.