4 Mar 2021
This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants. Click here to know more about the upcoming Belcolade Live Demos and how to register.
Pistachio
Belcolade Selection Amber Cacao-Trace
- Egg mould 15cm (pistache shell)
- Egg mould 10cm or thermoformed reliëf mould 10cm (pistache)
- Amber spray mass (60% Belcolade PPP Cacao Butter, 40% Belcolade Selection Amber Cacao-Trace)
- Pistachio green colored Belcolade PPP Cacao Butter (8% powder color liposoluble)
- Salted/ roasted pistachio nuts
Almond
Belcolade Selection Amber Cacao-Trace
Belcolade Selection Lait Cacao-Trace
Belcolade Selection Noir Cacao-Trace
- ½ egg mould 15cm or thermoformed reliëf mould 15cm (almond shell)
- Egg mould 15cm (almond)
- Milk chocolate spray mass (60% Belcolade PPP Cacao Butter, 40% Belcolade Selection Lait Cacao-Trace)
- Amber spray mass (60% Belcolade PPP Cacao Butter, 40% Belcolade Selection Amber Cacao-Trace)
- Salted caramel pieces
- Roasted almond pieces
- Belcolade PPP Cacao Butter
Peanut
Belcolade Selection Amber Cacao-Trace
Belcolade Selection Noir Cacao-Trace
Thermoformed reliëf mould 15cm (peanut shell)
- Egg mould 7cm (peanut)
- Egg mould 5cm (peanut)
- Dark chocolate spray mass (60% Belcolade PPP Cacao Butter, 40% Belcolade Selection Noir Cacao-Trace)
- Amber spray mass (60% Belcolade PPP Cacao Butter, 40% Belcolade Selection Amber Cacao-Trace)
- Salted peanuts
