Ruby Coconut Gianduja

Recette

ingrédients	préparation
200g CHR-Q010AZALEX 250g noix de coco desséchée 60g sucre glace	Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Azalina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Azalina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.
200g COUVERTURE RUBY - RUBY AZALINA™ 40% - PISTOLES - SACHET 1,5KG 250g noix de coco desséchée 60g sucre glace	Carefully mix the desiccated coconut with icing sugar and then roll gently. Mix the mixture with the tempered Ruby Rubina couverture and pour it into a frame at a thickness of 8 mm. Leave to set. Thinly coat both sides with Ruby Rubina couverture. Cut using the praline guitar cutter into approx. 22 mm pieces and cover again if necessary.