Essentials

CHOCOLATE

ALMOND PASTE FOR USE IN A FRAME

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 1000 g ALMOND PASTE FROM PROVENCE 50 %
  • 80 g Flavored paste (walnut, coffee, etc.) and/or
  • 80 g Liqueur and/or
  • 150 g Chopped candied fruit and/or
  • 50 g Cocoa butter
Select your mixture’s total weight
For
g

Recipe

Take 10% of the ALMOND PASTE and add to it the fruit paste, liqueur, candied fruit and, potentially, cocoa butter.

Add the rest to the mixture.

Mix using the flat beater in a stand mixer or using an immersion blender. If you mix for too long, your product will become greasy.

Once you have a homogeneous mixture, spread it into a frame and set it aside at 16-18°C (60-65°F) for 24 hours.

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