CANOABO BON BON DOMORI
Basic level
CRIOLLO CANOABO FONDENTE 62% |
panna |
sciroppo di glucosio |
burro morbido |
SUR DEL LAGO FONDENTE 72% |
CANOABO GANACHE
Ingredients
Preparation
Heat the cream with the glucose to 30°C and add it to the chocolate previously melted at 45°C
Emulsify well
Add the softened butter and continue to emulsify.
Use at 30°C
CHOCOLATE SHELL
Ingredients
Preparation
Precrystallize SUR DEL LAGO chocolate at 30.5°C and create the shell
Final composition
Fill the pralines with the canoe ganache
Allow to crystallize for at least 8 hours before closing.
