Baroque Heart
Procedure:
For the filling, combine the peanut paste, oil, softened anhydrous butter and chocolate.
Fill the chocolate shell with the filling obtained, crystallize and unmold.
Baroque Heart
by Cesare Murzilli
For coverage:
- spray with the Dolce Velluto DV6SB light brown effect
For the filling:
- 500g white chocolate coating
- 380 gr salted peanut paste
- 110 g anhydrous butter
- 20 g seed oil
- Peanut grains to taste
The products used in this recipe
KT222
DV6SB