7 Dec 2021
Ingredients
Method
Caramelize the sugar and add the roasted cashew nuts and add the cumin seeds. Leave to cool down and mix into a liquid paste. Melt the chocolate and cocoa butter and mix with all the ingredients and temper the whole at 24°C. Pipe the filling between 2 thin chocolate disks made out of Belcolade Selection M. Plant-Based Cacao-Trace.. Leave to crystalize for 10 minutes in a fridge of 5°C. Dip the filled disks in tempered Belcolade Selection M. Plant-Based Cacao-Trace and leave to set.
