Ruby Coconut Gianduja

Ruby Coconut Gianduja

Niveau:
Facile

Gianduja

Ingrédients: Gianduja

  • 200 g
    CHR-Q010AZALEX
  • 250 g
    noix de coco desséchée
  • 60 g
    sucre glace

Préparation: Gianduja

Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Azalina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Azalina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.

Ingrédients: Gianduja

Préparation: Gianduja

Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Rubina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Rubina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.