Ingredients

Group 1
Ingredient
KG
PETTINA NON-TEMPERING DARK CHOCOLATE
0.200
Cocoa Butter
0.200
Feulittine
-
Total Weight: 0.400

Method

How to do it:

1. Combine the Bakels Pettina Chocolate and cocoa butter.
2. Melt (45°C)
3. Fold in the feulittine/crunch.
4. Pour in the frozen petit gateau (-18).

Ingredients

Group 1
Ingredient
KG
PETTINA NON-TEMPERING DARK CHOCOLATE
0.200
Cocoa Butter
0.200
Feulittine
-
Total Weight: 0.400

Method

How to do it:

1. Combine the Bakels Pettina Chocolate and cocoa butter.
2. Melt (45°C)
3. Fold in the feulittine/crunch.
4. Pour in the frozen petit gateau (-18).

Display Conditions

Display Conditions

Room Temperature