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CHOCONUT

MODERN MILK CHOCOLATE SINGLE-PORTION WITH TROPICAL FLAVOURS

Difficulty level

Ingredients

IRCA GENOISE g 500
eggs g 600
GRANCOCCO g 200

Preparation

In a planetary mixer, whip the first two ingredients at high speed for 8-10 minutes.

Add GRANCOCCO and keep whiping for another minute.

Spread the batter on a sheet of baking paper in a 8 mm thick layer, then bake at 220-230°C with closed valve for a short while.

Ingredients

FRUTTIDOR ANANAS g 400
LILLY NEUTRO g 100
water g 100

Preparation

Dissolve the LILLY NEUTRO in the water, add FRUTTIDOR and mix with an immersion blender.

Fill the silicone mould for inserts and freeze.

Ingredients

MINUETTO LATTE SANTO DOMINGO 38% g 600
liquid cream 35% fat g 300
LILLY NEUTRO g 70
water g 70
liquid cream 35% fat g 700

Preparation

Emulsify liquid cream and chocolate in order to prepare a ganache.

Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.

Final composition

Half-fill the silicone mould with the chocolate mousse, then place the frozen jellified insert; cover with other mousse and close with a layer of coconut bisquit.

Put it in the blast chiller and leave until it is completely frozen.

Remove from the mould, glaze with CHOCOSMART CIOCCOLATO AL LATTE, previously blended with a 20% of PRALIN DELICRISP COCONTY and heated at 32 °C.

Dress the top of the single-portion with chocolate semi-spheres, previously decorated with grated coconut in order to reproduce a tiny coconut.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani