NOCCIOLATA WHITE g 600
DARK COUVERTURE g 450
Paillette Feuillettine g 200
Vanilla or maraschino alkohol g 50
Melt the DARK COUVERTURE chocolate at 45°C and mix it into the NOCCIOLATA WHITE, then add the cornflakes and the selected alkoholate and mix until it is smooth and uniform. Use hands or a pastry bag to form small balls of the desired size. Cover with tempered MILK COUVERTURE and decorate with WHITE COUVERTURE or roll them in cocoa powder.