Ruby Coconut Gianduja

Рецепт

ингредиенты	подготовка
200г. CHR-Q010AZALEX 250г. сушеный кокос 60г. сахарная пудра	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.
200г. CHR-Q010RINAE6 250г. сушеный кокос 60г. сахарная пудра	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.