Ruby Coconut Gianduja

Ricetta

ingredienti	preparazione
200g CHR-Q010AZALEX 250g Noce di cocco essiccata 60g zucchero a velo	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 Ruby Rubina 40% 250g Noce di cocco essiccata 60g zucchero a velo	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.