|List of ingredients|
|Gianduja almond-matrix light|
|Dark couverture for the coating|
The Gianduja matrix stir well. The same amount Milchcouverture to 40 ° C. and stir into the Gianduja.
Mix well and then allowed to cool.
When the mixture begins to solidify, stir it into a dough kneading machine-kitchen on the smallest level. The mass must not be too soft, but still so soft that you can work with a pastry bag. The mass in just the right consistency to have takes some practice.
Using a pastry bag with round type nozzle, round spots on a Trempierpapier. That has to happen quickly so that the mass is not already in the pastry bag is fixed.
Using a pastry bag with star tip train with the same mass, a rose on the spot.
With dark couverture to the top of trempieren .