Ingredients:
- 100 g TOP Blend couverture
- 19 paçoquinha units (approximately 361 g)
Preparation mode:
Crumble a small piece of bread to decorate and set aside. Dip one piece at a time into the melted coating and, with the help of a fork, tap the chocolate a few times to eliminate excesses and make the bath thin and uniform.
Place the soaked paçoquinhas on butter paper and sprinkle them with the crumbled paçoquinha. Refrigerate for about 10 minutes or until topping is completely dry.
Decorate the paçoquinhas bathed with scratches made with TOP White coverage.
