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20g
Barry Callebaut® Cocoa Butter
70g
American Almond hazelnut butter
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- Combine the cream and sugar and heat to 104°F.
- Heat the chocolate to 86°F.
- Add the American Almond® hazelnut butter to the chocolate.
- Emulsify the hazelnut ganache in a robot coupe.
- Pipe the hazelnut ganache crowns onto a pan.
- Garnish with our American Almond® whole hazelnuts and enjoy!
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