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Cremini (the confections, not the mushrooms)


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Has anyone had a successful experience making creminos ? I am talking about the three layer hazelnut and chocolate creation from Turin, Italy. The problems I am having include delamination, difficulty cutting them on a guitar cutter, and kind of a greasy feel to the finished product. I hope someone has some insight.


I am using natural roasted hazelnut paste and Belgian chocolate. Thanks in advance.



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