COFFOLA® PAVÉ glacé
QUANTITY
50 pavés
PREPARATION
20 minutes
REST
Overnight
COOKING
0
INGReDIENTS
- 250 g Coffola® Colombia callets
- 250 g hazelnut praline mass
- 10 g hazelnut oil
- 25 g cocoa powder
- Cube molds
PRePARATION
- Melt Coffola® Colombia callets at 45°C in the microwave.
- Add the hazelnut praline and then stir well, adding the hazelnut oil as the last ingredient.
- Stir until all three ingredients are completely combined.
- Let the mixture cool down to 26°C, then pour into cube molds using a piping bag and refrigerate for 1-2 hours, then leave at room temperature overnight.
- Unmold the pavés and roll them in cocoa powder.
- Store the pavés in a closed tin and keep them in a dry and cool place.