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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

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.

The products used in this recipe

PC5038

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