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liquid cream 35% fat - at 30°C g 400
glucose - heated together with the cream g 100
BURRO DI CACAO - melted at 45°C g 150
Whisky g 120
RENO CONCERTO LATTE 34% - melted at 45°C g 700


Emulsify the chocolate and the cocoa butter with the cream and the glucose, until you get a shiny ganache.

Add Whisky and PRALIN AMANDE NOISETTE, then emulsify again.

Let crystallize in fridge for 2 hours at least.

Once the ganache is cold, whip it in a planetary mixer with the paddle attachment for a few minutes at low speed, unti it gain the optimal texture.

Trasfer into a pastry bag fitted with a round plain tip and pipe onto a tray lined with parchment paper making some long stripes that run the full lenght of the tray. Let crystallize in the fridge for at least 2 hours.


RENO CONCERTO LATTE 34% - tempered To Taste
RENO CONCERTO FONDENTE 58% - tempered To Taste
Final composition

Cut the ganache stripes into 3-cm stick using a guitar cutter.

Cover with the tempered milk chocolate and decorate with lines of tempered dark chocolate.