Caramelised almond and spice dragée
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/d07e2d9df3f982e5aba8c9c6b47abe3e.jpg?itok=7ZjStK5u)
CARAMELISED ALMONDS
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ALMOND GIANDUJA
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INGREDIENTS FOR THE DRAGÉE
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MIXED SPICE 66 g Powdered cinnamon Mix all the ingredients together into a single powder. Comments: Begin the dragée forming operation at a low speed in order to prevent the caramel structure from breaking up and so that the fat comes out of the nuts. Temp. premises: 20ºC approx. |