NOCCIOLATA g 600
GIANDUIA CHOCOLATE g 450
HAZELNUT GRANULES g 300-350
Rhum or Maraschino or Curacao etc. g 50-70
Melt the chocolate at 45°C and mix it into the NOCCIOLATA, then add the HAZELNUT GRANULES and the chosen alkoholate and mix until smooth. Use hands or a pastry bag to form small balls of the desired size and roll them in cocoa powder or in HAPPYCAO.