WHITE PROGIANDUJA WITH GINGER FLAVOUR

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Uploaded by on Nov 27, 2011

Ingredients

200 gr. White Progianduja
250 gr. White Chocolate

10 drops
Ginger essential oil


Process:
Tempered white chocolate at 29ºC
Combine with the rest of ingredients
Mould
Keep for 48 hours at 16ºC to crystallize

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