difficulty
Easy

quantity
4 kg

time to prepare
30 minutes

Almond Symphony

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A peeled almond gelato with a special raw texture, covered with a crunchy coating of fine Grand Cru chocolate and delicious sugared almond pieces.

METHOD OF WORKING

  1. weigh 80 g of White Almond Paste (with whole almonds) per kg of mix
  2. mix it
  3. freeze it
  4. add some Grand Cru Dark Chocolate Coating
  5. add some Candied Almonds
  6. finish rippling
  7. complete the decoration

INGREDIENTS

  • White Almond Paste (with whole almonds)
  • Grand Cru Dark Chocolate Coating
  • Candied Almonds
  • decoration

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