Almond Gianduja

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

200 g peeled almonds
200 g icing sugar
240 g milk chocolate

Recipe preparation

(1) Put the almonds and icing sugar in a pacotizing® beaker and process once with the 4-blade knife of the Pacojet Coupe Set at normal pressure. Melt the milk chocolate and mix with the nut mixture. Pour into a pacotizing® beaker, smooth down and smooth the surface.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® 5 times with normal pressure.