Ingredients
125 g / 4.4 oz Maracaibo Criolait Rondo 38%
225 g / 7.9 oz Maracaibo 65%
200 g / 7.0 oz Nussa, Hard Fat
500 g /17.6 oz Milk Gianduja with Almonds
Preparation
Warm up Milk Gianduja with Almonds and Nussa up to 30°C/86°F. Mix with tempered Maracaibo 65% and Maracaibo Criolait 38%.
Setting
Spread Ganache Pavés in a frame 26 x 35 cm/10.24 x 13.8 inches and let it set by room temperature. Cut in squares by using a praline guitar.
Decoration
Roll the Pavés in Cocoa Powder 22-24%.
Specialty Ingredients
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT RONDO 38%
#31371 FELCHLIN-Swiss MILK GIANDUJA WITH ALMONDS
#31301 FELCHLIN-Swiss COCOA POWDER
