Crunchy walnut cremino choco bar
For choco bar moulds
Finely blend the eclat d’or and liquorice powder. Temper the chocolate and add the walnut paste. Finish with the crunchy part. Fill the pre-crystallised thin layer in the mould PC5038.
Crunchy walnut cremino choco bar
by Fabrizio Fiorani
Copper / Crunchy Walnut Cremino
- 200 g Opalys 33%
- 200 g pure Sorrento nut paste
- 2 g liquorice powder
- 30 g Eclat d’or
The products used in this recipe
PC5038
Other recipes
Pistachio ganache choco bar
Salted spice caramel choco bar