BURRO DI CACAO |
SINFONIA CARAMEL ORO |
GLUCOSIO |
ZUCCHERO INVERTITO |
destrosio |
succo di lime |
foglie di menta |
CHOCOLATE SHELL
Ingredients
Preparation
Color the polycarbonate mold with cocoa butter.
Finally, make the chocolate shell.
LIME CARAMEL GANACHE
Ingredients
40g
dextrose
30g
lime juice
120g
SINFONIA CARAMEL ORO
340g
Preparation
Heat the sugars and lime juice to 70°C.
Pour over the chocolate and cocoa butter and emulsify.
Refrigerate 24h, use heated to 28°C.
CONCENTRATED MINT LIME
Ingredients
Preparation
Bring all the ingredients to 70°C and leave them to cool at room temperature.
Final composition
-Pour a drop of concentrated lime on the bottom of the coverture
-Pour the ganache and fill the mold almost completely if the ganache taken from the fridge is too thick heat it in the microwave up to 30°C maximum, blend with a spatula (no mixer).
-Put in the refrigerator until the ganache crystallizes
-Complete with tempered MINUETTO FONDENTE SANTO DOMINGO 75% chocolate
