Component 1Sigaro
Ingredients
| 2300 g | Diamante 67% at 32°C |
| 1000 g | Hazelnut paste |
| 1000 g | Hazelnut Praline TGT |
| 150 g | Dark cocoa 22-24 |
| 400 g | Crunchy flakes |
| 180 g | Rum 70° |
| as required | Rum essence |
Method
Put all the ingredients highlighted in bold in the food mixer and mix; then, add the rum and the essence.
Once blended, make portions of the desired weights, shape into cigars and dust with dark cocoa powder 22-24.
Leave to crystallise and rest overnight before packaging.
Store as usual.
