Ingredients
300 g / 10.5 oz Maracaibo Macadamia Gianduja
100 g / 3.5 oz Almonosa

Preparation
Gently warm up Maracaibo Macadamia Gianduja and Almonosa. Whip up together.

Setting
Pipe with a nozzle nr. 12 bars on a silpat. Let it set and cut in Setting individual pieces. Mix crushed Macadamia nuts in tempered Maracaibo Rondo 65%. Dip the bars in tempered Maracaibo Rondo 65% and let them set.

Specialty Ingredients
#31118  FELCHLIN-Swiss MARACAIBO RONDO 65%
#31174  FELCHLIN-Swiss MARACAIBO MACADAMIA GIANDUJA
#31336  FELCHLIN-Swiss ALMONOSA Giandujana