OUTHER SHELL
Preparation
Refrigerate a polycarbonate mold at 18 ° C.
Pour in 1 drop of white, blue and black cocoa butter, then spray only air using an airbrush.
Remove the excess cocoa butter and let it crystallize.
Create a chocolate shell using tempered SINFONIA FONDENTE 68%, eliminate the excess and let it crystallize.
FRUIT GANACHE
Ingredients
Preparation
In the microwave, melt SINFONIA FONDENTE 56% at 45 ° C, separately emulsify with an immersion blender, cream and FRUTTIDOR, then make a ganache.
Pour the ganache into the mold at a temperature of 28 ° C leaving only a couple of mm from the edge of the mold, then set it to crystallize.
Final composition
Once the ganache has solidified, close the praline with tempered SINFONIA FONDENTE 68%.
Let it crystallize completely before removing from the mold.
