BURRO DI CACAO |
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RENO X CIOCCOLATO FONDENTE 54,5% |
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Frutta in crema Cesarin - Blueberry |
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CHOCOSMART CIOCCOLATO |
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SHELL
Ingredients
Preparation
- Melt the purple cocoa butter at 45°C and temper it at 28°C.
- Using a spray gun and a compressor, spray the tempered cocoa butter onto half of the praline mold and let it crystallize at 15°C.
- Melt the gold cocoa butter at 45°C and temper it at 28°C.
- Using a spray gun and a compressor, spray the tempered cocoa butter onto half of the praline mold and let it crystallize at 15°C.
- Once crystallized, create a chocolate shell using RENO X FONDENTE, wipe off the excess chocolate, and let it crystallize.
BLUEBERRY FILLING
Ingredients
Frutta in crema Cesarin - Blueberry
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Preparation
- Using a piping bag, make a drop on the bottom of the shirt and leave to rest at 18°C for about 30 minutes.
DARK FILLING
Ingredients
Preparation
- Melt the CHOCOSMART FONDENTE at 30°C and fill the pralines, leaving about 1 mm from the edge.
Final composition
- Let it crystallize and close the mold with tempered RENO X FONDENTE chocolate.
- Wait until the pralines are completely crystallized before removing them from the mold.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
