Spread a thin layer of tempered Belcolade Noir Selection CT on a sheet of parchment paper. Place a frame on top.
Heat the heavy cream and honey to 80°/180°F and pour it over the Belcolade Amber CT Chocolate and cocoa butter. Let set for 5 minutes and then emulsify.
Mix in the Almond butter. Once it is reaches 90°F, pour it in the prepared frame. L
et crystallize at 18°C/64°F during 12 hours with an average humidity below 60%.
Spread another thin layer of Belcolade Noir Selection CT and then cut. Enrobe with Belcolade Noir Selection CT.
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