Animal mignon

-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.

-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the pistacho paste while continuing to mix.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.

-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the vanilla paste while continuing to mix.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.

-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.

-Dress the various whipped ganache on the chocolate cups already filled with Fruttidor.
-Stick the chocolate decorations on the whipped ganache as shown in the photo.
-Each Mignon will have its specific Dobla decoration:
Mignon 1: monkey cod. 77788
Mignon 2: frog cod. 77788
Mignon 3: piglet cod. 77788
Mignon 4: rabbit cod. 77117
-These small mignon made with this recipe should be kept in the refrigerator.