Instant amarena

Drain out the Amarena cherries and mix to a smooth paste in a food processor. Mix in the almond paste and roll out in a 4 mm frame using a rolling pin. Set aside at 16/18°C.

Melt down the dark Gianduja to about 40/50°C. Temper the mass down to 26°C. Stir in the toasted chopped almonds and pour in a 4 mm high frame fixed on a plastic sheet coated with a thin layer of milk chocolate. Allow to crystallise and stack the amarrena almond paste on top. Temper some Opalys chocolate and finish the assembly with a 2 mm high frame. Spread the chocolate on top and immediately cut out into strips of 10 cm long by 1.5 cm.