BURRO DI CACAO |
SINFONIA CIOCCOLATO LATTE 38% |
Frutta in crema Cesarin - Albicocca |
SINFONIA NOCCIOLATO BIANCO |
olio di girasole |
sesamo |
CHOCOLATE SHELL
Ingredients
Preparation
In a polycarbonate mold chilled at 18°C,
Spray small circles of orange cocoa butter inside the mold, using a compressor and an airbrush, and let them crystallize.
Spray the entire mold with white cocoa butter, clean the excess and let it crystallize.
Once crystallized, create a chocolate shirt using Sinfonia 38% milk chocolate, clean the excess chocolate and let it crystallize.
CRUNCHY HAZELNUT CREMINO
Ingredients
SINFONIA NOCCIOLATO BIANCO
400g
sunflower seed oil
40g
60g
Preparation
Temper the chocolate at 26.5°C, add the rice oil, toasted sesame and mix well.
Final composition
Then proceed with the filling by creating a layer of fruit in apricot cream and one of cremino.
working with Sinfonia 38% milk chocolate.
IRCA products in the recipe
CHOCOLATE
