CHOCOLATE & PASTRY

RECIPES

Belcolade products used in this recipe:

Noir Easy Temper

Crispy Noir

Ingredients

Baking paper 1
Roasted bleached hazelnuts (e.g. Patisfrance Noisettes Blanchies Entières) 275 g
Whole skinless pistachios (e.g. Patisfrance Pistaches Vertes Émondées) 163 g
Tempered Noir Easy Temper chocolate 1100 g

Preparation

Add the hazelnuts and pistachios to the tempered chocolate. Mix all the ingredients together.
Spread out onto the baking paper with a thickness of 1-1.5 cm deep.
Leave for 2 hours in a cool place (12 - 18°C) until hard. Break into pieces.