ANGELINA

BROWNIEE :

Fudge Browniee Mix                             3 Lb

Hot Water                                           12 Oz

Chopped nuts                                      6 Oz

ROCHER GLAZE :

Chocolate with milk Coverture            14 Oz

Mycryo or Cocoa Butter                        5 Oz

Hazelnut Crocanti                                3 OZ

DOWNLOAD RECIPE

BROWNIEE:

• Mix the 3 products and cook in a square mold at 350° F for about 20 minutes.

• Cool and then cut into round pieces.

ROCHER GLAZE :

• Melt together, chocolate and butter, then incorporate the crocanti.

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ASSEMBLY AND FINISH

Glaze the Brownie discs with the Rocher Glaze, arrange a milk chocolate disc on the glazed brownie and use a pastry bag with a large curly mouthpiece to form a TRIPLE CHOCOLATE cream rosette. Arrange a chocolate tile with milk.