Felchlin Fina Noble Piemontese 60% Praline Paste Hazelnut

Felchlin Fina Noble Piemontese 60% praline paste hazelnut

Applications:

To create pralines/chocolates, specialities, confectionary, tortes and pastries.

Preparation: Firm gianduja – 1000 g basis mass, 500 g white or milk couverture or 400 g dark couverture. Temper couverture, combine with basis mass, fill forms and let set. To decorate: beat for a short time and use.

Ingredients:hazelnuts (60%) (Italy), sugar, cacao butter.