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Chocolate Marquise

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A Unique Recipe for Carmit by Pastry Chef Orged Roash
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Num of servings 20 Servings

Ingredients:

125g Cocoa and Hazelnut Spread 15% Parve
125g Praliné Paste
210g Carmit Dark Chocolate Buttons 54%
130g Well-Roasted Sliced Almonds
80g Ground Walnuts

Instructions:

1. Melt the dark chocolate with the cocoa hazelnut spread and praliné paste to 45°C (113°F).
2. Thoroughly mix in the sliced almonds, ground walnuts, and the chocolate mixture until homogeneous.
3. Allow to cool slightly until it hardens, then use a Japanese knife (or a sharp knife) to cut into squares.
4. Dust with cocoa powder and serve at room temperature.

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