Component 1Caramel Coffee
|6-8 gr||Instant Coffee|
|90 gr||Cocoa Butter|
Boil together the selected ingredients. Pour on 250 gr of dry caramelized sugar in an induction pan.
To give it tension (to make the structure creamier) add 90 gr of Cocoa Butter when the temperature of the decoction caramel arrives at 45-50°C.
Component 2Cruncy Gianduia
Allow the mixture to become creamy, fill a piping bag and squeeze the mixture onto the caramel coffee previously inserted. Allow to cool and close with Regina Milk Chocolate 35%.