Coupe Set
Chocolate hazelnut spread
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
225 g roasted hazelnuts
120 g icing sugar
25 g cocoa powder
4 g vanilla paste
0.5 g salt
42 g chocolate 64% cocoa
Recipe preparation
(1) Melt the chocolate, mix with the remaining ingredients and pour into a pacotizing® beaker. Process 3 times with the Coupe Set knife and press the mixture flat.
(2) Close with the lid, label and freeze at -20 °C for at least 24 hours.
(3) Pacotize® twice with normal pressure.
Pacojet settings
Mode: CuttingPressure settings: Normal pressure
Number of automatic repetitions: 5
Jet®-Mode suitable: no