Almond Love


  • Melt the Belcolade Dark Selection to 40°C.
  • Use a Selmi Comfit machine to coat the roasted almonds. 
  • To obtain a smooth surface, follow the correct parameters for the cooling and speed (8-12°C cooling, 50% speed).

Sugar Stone Effect
  • Boil the sugar and water, add color and cool down to room tempature.
  • Add the sugar syrup little by little, very slowly. Iroom tempature add 45% speed, 15°C cooling). 

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