Such a delightful and festive video! 🎄✨ Your cozy winter vibes and thoughtful holiday preparations are so inspiring. The Gianduja chocolate spread and Yule Log Cake sound absolutely delicious, and I love how you’ve paired them with warm moments like reading and brewing flower tea. Perfect pre-Christmas vibes! 🤍🎁
Recipe for candies with chocolate spread “Gianduja” Ingredients : For chocolate spread “Gianduja” Chocolate with cocoa content 55-70% 400 g. Spread “Gianduja” 100 g. Crispy waffles feiantin 50 g. Butter 30 g. Melt chocolate 55-70% in a water bath. Add gianduja paste and Crispy waffles feiantine. Then add butter at room temperature. Refrigerate for 4 hours until firm. For the glaze: Milk chocolate 150 g. Melt milk chocolate in a water bath.
Such a delightful and festive video! 🎄✨ Your cozy winter vibes and thoughtful holiday preparations are so inspiring. The Gianduja chocolate spread and Yule Log Cake sound absolutely delicious, and I love how you’ve paired them with warm moments like reading and brewing flower tea. Perfect pre-Christmas vibes! 🤍🎁
I'm sincerely grateful for your kind words ✨
I appreciate your support 🤍
Thank you and Merry Christmas 🎄🎁
Merry Christmas lovely lady and happy new year. Thank you for all your beautiful videos. I love you
Willy, thank you very much for your kind words❤🤍
Recipe for candies with chocolate spread “Gianduja”
Ingredients :
For chocolate spread “Gianduja”
Chocolate with cocoa content 55-70% 400 g.
Spread “Gianduja” 100 g.
Crispy waffles feiantin 50 g.
Butter 30 g.
Melt chocolate 55-70% in a water bath.
Add gianduja paste and Crispy waffles feiantine.
Then add butter at room temperature.
Refrigerate for 4 hours until firm.
For the glaze:
Milk chocolate 150 g.
Melt milk chocolate in a water bath.