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Crispy tartufini


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100 g dark chocolate 70%
5 g of dark chocolate at 50%
65 g milk with hazelnuts
40 g of shelled hazelnuts


Cut into small pieces with a knife the two chocolates and put them in a bowl.
Heat the milk with hazelnuts, when it boils pour it on the chocolate and turn with a whisk to make a smooth and shiny ganache.
Transfer the mixture to a large pan and allow to cool in the fridge for at least 1 hour.
With slightly damp hands roll into balls and dip in the chopped hazelnuts.
If inside you can insert a whole hazelnuts.
Outside, instead of the chopped hazelnuts you can use cocoa powder, chopped pistachios or coconuts rapé.

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Thanks to Associazione di Laboratorio di Cucina Naturale di Manuela Palestra

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