Friday, January 31, 2014

Chocolate Class dipping candies

Gianduja with a Dulcey chablon

Gianduja ready to dip

Dipping in Dulcey

Off the dipping fork

A little decor

Finished chocolate
In this recipe we made a gianduja with 400gr praline paste, 200gr Jivara and 200gr Caramelia and 50gr cacao butter.
After crystalization we put a chablon with the blond chocolate from Valrhona (Dulcey), the candies were then dipped in the same chocolate.

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