Amber Grissini Stick


Mix Seed
  • Spread the seeds on the baking tray. 
  • Bake at 150°C until fragrant. 
  • Leave to cool down. 

Amber Chocolate
  • Prepare acetate tubes about 1.5 cm in diameter.
  • Melt and temper the Belcolade Selection Amber CT, pipe into the tubes, and leave it to sit for 1 min, then pour out the excess tempered Belcolade Selection Amber CT.
  • Place into the freezer for 2 mins, then leave it at room temperature.
  • Once the Amber has set, peel the acetate off.
  • Lightly coat the outside of the tube with more tempered Belcolade Selection Amber CT and then roll in the mix seeds. Leave it to set and then break into pieces. 

Hami Melon Cream
  • Semi whip the whipping cream.
  • Warm the water and add into Cremfil Hami Melon.
  • Lastly fold in the cream.

  • Pipe hami melon cream inside the tube

About this recipe

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