Candy with Walnut

Cream: 100 g
Coffee: 1 g
Glucose syrup: 18 g
Vanilla: 1 g

Combine the ingredients, bring to a boil, and pour into the chocolate.

Butter: 20 g
RaVito Walnut: 40 g
Pecan: 10 g
Rum: 5 g

Add these ingredients to the cooled ganache.
Chocolate:
Milk chocolate: 125 g
Dark chocolate: 65 g

Whip the cooled mixture with a mixer, pipe truffles, coat them in dark chocolate, and dust with cocoa powder.

Advantages:

• Use of RaVito product: 10% of the total volume.
• Reduction in production costs ≈ 9%.