BURRO DI CACAO |
SINFONIA CIOCCOLATO BIANCO 33% |
JOYPASTE PISTACCHIO SICILIA |
WONDERCHOC WHITE |
JOYPASTE VANIGLIA BIANCA |
FRUTTIDOR LAMPONE |
CHOCOLATE OUTER SHELL
Preparation
Use a brush torizzle the polycarbonate mould with green coloured cocoa butter.
Remove the excess with a rasp and let pre-crystallize.
Use a brush and a spray gun to create some dots of red coloured cocoa butter on the inside of the mould.
Remove the excess with a rasp and let pre-crystallize.
Use a spray gun to cover the inside of the mould with white cocoa butter.
Remove the excess with a rasp and let pre-crystallize.
Create a thin chocolate shell, remove the chocolate in excess from the mould and let crystallize.
PISTACHIO FLAVOURED CREMINO
Ingredients
JOYPASTE PISTACCHIO SICILIA
70g
Preparation
Mix the two products until well combined.
Use the ganache at 28°C.
VANILLA FLAVOURED CREMINO
Ingredients
100g
Preparation
Mix the two products until well combined.
Use the ganache at 28°C.
RASPBERRY FLAVOURED GANACHE
Ingredients
Preparation
Emulsify all the ingredients with an immersion blender.
Use the ganache at 28°C.
Final composition
Fill the chocolate shell for 1/3 with the pistachio cremino.
Let crystallize, then fill another 1/3 with the vanilla cremino.
Let crystallize, then fill up the remaing 1/3 with the raspberry ganache.
Let crystallize, then close the shell with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.
