Ruby Coconut Gianduja

레시피

Gianduja

재료 준비
  • 200g
    CHR-Q010AZALEX
  • 250g
    건조된 코코넛
  • 60g
    착빙 설탕

Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Azalina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Azalina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.

  • 200g
    CHR-Q010RINAE6
  • 250g
    건조된 코코넛
  • 60g
    착빙 설탕

Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Rubina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Rubina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.