cioccolatini

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Uploaded by on Nov 23, 2010

Preparazione di cioccolatini ripieni

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  • Ciao!

    Mi stavo chiedendo, come ti trovi con gli stampi in silicone?

    Secondo me sono più comodi quelli in policarbonato, se il cioccolato è ben temperato non ci sono problemi ad estrarli...

    Il silicone mi da l'idea di "ballonzolare" troppo.

    Se ti va possiamo scambiarci qualche ricetta di ganache, ne sono alla ricerca spasmodica! :)

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