MANGO AND SPICY MILK CHOCOLATE BONBON
Difficulty level
Ingredients
| BURRO DI CACAO - COLORED GREEN, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED RED, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED YELLOW, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED WHITE, TEMPERED AT 28°C | To Taste |
| RENO X CIOCCOLATO AL LATTE 33,6% | To Taste |
Preparation
In a polycarbonate mold chilled at 18°C, spray 1/3 of the mold with green, wipe off excess and allow to precrystallize.
Spray the other end of the praline red, let it crystallize.
Then spray the entire mold yellow.
use a silicone mold to achieve the desired effect.
Spray the entire mold with white butter, clean off the excess and let it pre-crystallize.
Temper the melting chocolate at 30-31°C. Fill a hemisphere-shaped polycarbonate mold with the tempered chocolate.
Shake the mold to remove air bubbles and invert to remove excess chocolate.
Remove excess and let it crystallize.
Ingredients
| mango purée - RAVIFRUIT | g 200 |
| GLUCOSIO | g 240 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 20 |
Preparation
Bring the puree and glucose to 75°Brix in a small saucepan.
Once the Brix level has been reached, add the lime zest and citric acid and leave to cool overnight.
Ingredients
| RENO X CIOCCOLATO AL LATTE 33,6% | g 194 |
| passion fruit purée - RAVIFRUIT | g 65 |
| glucose syrup | g 13 |
| dextrose | g 7 |
| g 22 | |
| chili pepper powder | g 0,3 |
Preparation
Bring the liquids with sugars to 38-40°C.
Melt the RENO
Pour the mixture into a mold at a temperature of 30°C and leave to crystallize for at least 24 hours at 16-18°C.
Procedere quindi alla farcitura realizzando uno strato di mango liquido ed uno di Ganache al latte
Chiudere con il RENO X Latte.
Pastry Chef
