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BURRO DI CACAO |
qb |
SINFONIA CIOCCOLATO BIANCO 33% |
qb |
JOYPASTE PISTACCHIO SICILIA |
70g |
WONDERCHOC WHITE |
100g |
JOYPASTE VANIGLIA BIANCA |
10g |
FRUTTIDOR LAMPONE |
150g |
CHOCOLATE OUTER SHELL
Ingredients
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
SINFONIA CIOCCOLATO BIANCO 33%
125g
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.
