Ricetta

GIANDUJA BLUE MOUNTAIN COFFEE

GIANDUJA BLUE MOUNTAIN COFFEE

Put nuts, almonds, icing sugar and coffee in the cutter until you obtain a very subtle powder. Sift, put again in the cutter and incorporate the milk covering and cocoa melted butter. Temper gianduja at 25°C.

Line the Pavoni Innovation praline mould PC21 with ganache.

Leave at 17°C for 24H. CLose the moulds with the dark temperated chocolate covering. Demould.