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Cremino crispy pistachio and white chocolate recipe

Cremino is a type of cube-shaped chocolate, composed of three layers of chocolate, the two outer layers hazelnut-flavoured and the inner layer pistachio-flavoured. Discover the revised recipe below make it with Guitar Cutter by Martellato.



Guitar cutter is the indispensable tool in your workshop. Suitable for multiple uses, the Martellato guitar is synonymous with robustness, strength, precision and reliability.



 

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"Cremino Crispy"


Ingredients :

Cremino pistachio white chocolate 1200 g

Cremino white chocolate hazelnut 1200 g

Cremino pistachio white chocolate 1200 g


Procedure:

Pour one layer at a time, making sure that the layer underneath has crystallised before pouring the next one. Recipe for a 36x36 cm h 15 mm frame.


CREMINO PISTACHIO WHITE CHOCOLATE


Ingredients:

white chocolate 1315,07g

pistachio grain 986,30g

cocoa butter 98,63g

Procedure:

Melt the coating and cocoa butter at 45/48°C. Temper at 28.5°C and add the grits. Mix well and pour into 36x36 frame with acetate sheet on the bottom. Crystallise at 15°C for approx. 6/8 hr hygrometry 65%. Store at 22°C for 4 h for cutting with manual cutter. Avoid sudden changes in temperature and humidity for correct product storage.

CREMINO HAZELNUT WHITE CHOCOLATE

Ingredients:

White chocolate 800 g

100% pure hazelnut paste 400 g

Procedure:

Melt the topping at 45/48°C. Temper at 28.5°C and add the smooth hazelnut paste. Mix well and pour into frame. Store at 20/22°C humidity 65%.



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