RECIPE

Cremino 3 Chocolates

by Salvatore Toma

Kind of sweet: Praline

Component 1 – Cremino Edelweiss

Ingredients

300 gr. 55% Hazelnut Praline (Special Order)

150 gr. Hazelnut Paste (Special Order)

300 gr. Edelweiss White Chocolate

50 gr. Cocoa Butter (Special Order)

Method

Mix the Artisanal Hazelnut Praline 55% with the Hazelnut Paste and add the tempered Edelweiss White Chocolate and the tempered Cocoa Butter.

Component 2 – Cremino Regina Milk Chocolate 35%

Ingredients

300 gr. 55% Hazelnut Praline (Special Order)

150 gr. Hazelnut Paste (Special Order)

320 gr. Regina Milk Chocolate 35% (Special Order)

30 gr. Cocoa Butter (Special Order)

Method

Mix the Artisanal Hazelnut Praline 55% with the Hazelnut Paste, add the tempered Regina Milk Chocolate 35% and the tempered Cocoa Butter.

Component 3 – Cremino Mabel Dark Chocolate 56%

Ingredients

300 gr. 55% Hazelnut Praline (Special Order)

180 gr. Hazelnut Paste (Special Order)

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.