- Butter 10 g
- Crystallized Brown sugar 90 g
- Glucose 90 g
- Water 10 g
- Ginger 5 g
Boil for 5 minutes and add ginger powder. Make cool and put in the moulds, in the middle of the baking add the pine-seed and bake until gaining colour and make cool.
- Cacao Barry Papouasie 100% Origine milk chocolate couverture 250 g
- Pistachio paste 150 g
Mix the product, put it in the pine-seed crisp and put in the fridge to harden.
Once crystallized the creamy on the crisp, take off the moulds and leave at ambient temperature for 15 min and then cover it with milk chocolate cover and put on the decorations.