Chocolate Shell
Mix in purple oil based color to desired shade into Reno X 28% and temper to 28*degrees Celsius
Temper 2nd Reno X White 28% to 28* Celsius
Combine the two and gently create a swirl
Create a shirt clean the excess chocolate and let it crystallize.
Christian Balbierer
Corporate Pastry Chef
With over 30 years of experience spanning restaurants, hotels, in-store bakeries, and R&D, Christian is now Corporate Pastry Chef for IRCA Group Americas, where he develops innovative concepts and offers technical expertise across mu