Divide the gianduia mixture into two equal parts. Pour the first layer into a baking pan lined with parchment paper and freeze for 10 minutes .
Pour the white chocolate mixture over the solidified layer and return to the freezer for another 10 minutes.
Step 7 – Complete with the last layer
Pour the last part of gianduia chocolate as a third layer and leave to harden in the freezer for 15 minutes.
Step 8 – Cut the cremini
Once solidified, remove the block of chocolate from the mold, trim the edges and cut into cubes of about 2 cm per side .
How to store cremini
