WHITE CHOCOLATE CRUNCHY GLAZE • Edelweiss white chocolate 36% 500 g • cocoa butter 40 g • anhydrous butter 35 g Combine melted chocolate, cocoa butter, and anhydrous butter. Mix thoroughly and use at 40°C. ASSEMBLY AND DECORATION After baking, place macarons in the blast freezer and fill with cheesecake gelato with cranberries. Chill in blast freezer. Glaze with white chocolate and complete with red currants and gold confetti. 25
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