CARAMEL MOJITO
Fresh and tasty praline with caramel chocolate and Mojito!
Difficulty level
Fresh and tasty praline with caramel chocolate and Mojito!
Ingredients
| BURRO DI CACAO - coloured green, tempered at 28°C | To Taste |
| BURRO DI CACAO - coloured yellow, tempered at 28°C | To Taste |
| BURRO DI CACAO - coloured black, tempered at 28°C | To Taste |
| SINFONIA CIOCCOLATO CARAMEL ORO - tempered at 28°C | To Taste |
Preparation
Color the polycarbonate mold with cocoa butter.
Finally, make the chocolate shell.
Ingredients
| GLUCOSIO | g 40 |
| ZUCCHERO INVERTITO | g 50 |
| dextrose | g 30 |
| lime juice | g 120 |
| SINFONIA CIOCCOLATO CARAMEL ORO | g 340 |
| BURRO DI CACAO | g 9 |
Preparation
Heat the sugars and lime juice to 70°C.
Pour over the chocolate and cocoa butter and emulsify.
Refrigerate 24h, use heated to 28°C.
Ingredients
| GLUCOSIO | g 120 |
| lime juice | g 20 |
| mint leaves - finely chopped | g 5 |
Preparation
Bring all the ingredients to 70°C and leave them to cool at room temperature.
-Pour a drop of concentrated lime on the bottom of the coverture
-Pour the ganache and fill the mold almost completely if the ganache taken from the fridge is too thick heat it in the microwave up to 30°C maximum, blend with a spatula (no mixer).
-Put in the refrigerator until the ganache crystallizes
-Complete with tempered MINUETTO FONDENTE SANTO DOMINGO 75% chocolate
Chocolatier and Pastry Chef
"It's important to prepare both fillings a day in advance.
"
