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Maestro Davide Comaschi
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Früchte HGFrüchte HG FruitLine Granulat

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Pasticceria
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Cremino with ginger

  • Milk chocolate g. 400
  • Hazelnut paste g. 160
  • Sunflower oil g. 30
  • Cesarin Ginger Granules HG g. 60

Shell

  • Milk chocolate

Decoration

  • Yellow cocoa butter.
Vorbereitung

Cremino with ginger

Mix all the ingredients together and pre-crystallize at 26°.

Spray the chocolate bar mold with yellow cocoa butter. Prepare the shells using some milk chocolate. Insert the pre-crystalled cremino filling at 26°. Stabilize for three/four hours at 16°. Finish the chocolate bar with milk chocolate.

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