CUMINO
CT PBM46
CT PBM46
Caramelize the sugar and add the roasted cashew nuts and cumin seeds. Leave to cool down and mix into a liquid paste with a robot cutter. Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and cocoa butter, mix with all the ingredients and temper the whole mixture at 24°C. Pipe the filling between 2 thin chocolate disks made out of Belcolade Selection M. Plant-Based Cacao-Trace. Leave to crystalize for 10 minutes in a fridge at 5°C. Dip the filled disks in tempered Belcolade Selection M. Plant-Based Cacao-Trace and leave to set.
