Type of mold: 2 parts
Dimensions of the subject: b cm 8 x h cm 11 x d cm 7
Dimensions of the mold: b cm 12 x h cm 13 x d cm 9,5
n° of subjects per mold: 1
Weight of the mold: approximately
Stefano Laghi Recipe
Gianduja and puffed rice Cremino
White chocolate g. 540
Hazelnut paste g. 160
Puffed rice g. 90
Mix the various ingredients, tempered at 25°C, fill the mold and refrigerate, demold, dust with cocoa powder or spray with dark chocolate, or a 50/50 chocolate and cocoa butter tempered solution.
Weight of the object realized with this recipe: approximately 270 g.