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And have you ever thought about trying to make cremini at home? Yes, this year I decided to prepare these too to put in Elisa's stocking and I was surprised at how quickly these homemade chocolates are so similar to the originals. Probably the only difficult thing for some of you will be to find the hazelnut paste, but everything can be easily solved by blending the toasted hazelnuts with the sugar until they release their oil thus forming a thick cream or alternatively, but not I think it's the same thing, I've read about someone who puts Nutella. Well friends I leave you to the recipe of home Made cremini and I wish you a good day; *
How to make cremini
Melt the milk chocolate over low heat
Once melted, turn off the heat and add 80 g of hazelnut pasta and mix
Pour half the chocolate into the rectangular molds filling them to 1/3 of their capacity. Alternatively, put half of the mixture in a rectangular mold lined with cling film. Put the mold in the fridge for 30 minutes
Then melt the white chocolate
Once melted, turn off the heat and add 40 g of hazelnut paste
Mix until you get a homogeneous mixture
Now pour the chocolate on the layer of milk chocolate filling the molds up to 2/3 then put back in the fridge for 30 minutes
Take back the mold and cover the cremini with the remaining milk chocolate cream. Then put in the fridge to rest for 12 hours
Remove the cremini from the fridge, remove them from the molds or, if you have used a rectangular mold, put on a cutting board and cut into squares. Wait an hour before serving the cremini.