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ALMOND AND PISTACHIO THIMBLE CUP

CHOCOLATE CUP WITH TRIPLE FILLING

Difficulty level

Ingredients

PASTA BITTER g 130
liquid cream 35% fat - boiling hot g 70

Preparation

Emulsify the cream together with PASTA BITTER.

Use the ganache at 25°C.

Ingredients

NOBEL BIANCO - melted at 45°C g 150
PRALIN DELICRISP PISTACHE g 150

Preparation

Mix the ingredients until well combined.

Use the filling at 28°C.

Ingredients

MOGADOR PREMIUM To Taste

Preparation

Roll the product into a 1-cm layer using a dough sheeter.

Use a steel ring to cut into small discs having a fitting dimension for the DOBLA THIMBLE CUP.

Final composition

Place the disc of MOGADOR at the bottom of the DOBLA THIMBLE CUP DARK.

Pour a layer of bitter ganache and let crystallize.

Once hardened, close the thimble cup with the pistachio filling and decorate with DOBLA FOREST SHAVINGS MINI GREEN.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani