Ingredients :
1000 g - Carmaduja, Almondpaste
100 g - Claire “Swiss Top”
1000 g - Carmaduja, Hazelnutpaste
700 g - Edelbitter “Swiss Top”
500 g - Claire “Swiss Top”

Preparation :
1 - Heat the Carmaduja (almond Gianduja) to 30°. Add tempered couverture and mix.
2 - Spread the Gianduja into a Carma truffe cake plastic mould and leave to set. Cool down and turn onto silicon paper. Place some metal sticks round the side.
3 - Melt the Carmaduja (hazelnut Gianduja) to 30°C. Add tempered couverture and mix well.
4 - Spread the Gianduja over the first layer and leave to set.
5 - Use the guitar to cut 2cm strips. Turn the strips over and stick together with couverture.
Cut again with the guitar into 2cm squares.
6 - Dip the edges of the Gianduja Domino and leave to set.

Advice :
First spray the plastic mould with tempered couverture.