(for about 340 pieces)
marzipan g 200
Amaretto (Almond liqueur) 60% g 100
honey g 200
butter g 350
milk chocolate g 500
whita chocolate g 300
toasted sesame g 300
gianduja chocolate g 500
Mix sesame with tempered gianduja. Spread the mixture in a 3mm
frame thick. Let harden and make 20mm diameter circles.
For the filling
Mix marzipan with a bit of Amaretto making a soft mixture. Add
the remaining Amaretto, honey and butter at room temperature.
Combine the tempered chocolate and work until a soft cream is
obtained. Make thin chocolate half spheres and, when they are
hardened, put the creamy filling and close immediately with
another half sphere. Let crystallize. Or on the other hand pour
the filling like a ball’s shape over gianduja bases, then let
crystallize. Let rest the insides at room temperature before
dipping in fondant chocolate. Garnish.
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