BURRO DI CACAO |
RENO X CIOCCOLATO FONDENTE 54,5% |
Frutta in crema Cesarin - Mirtillo |
CHOCOSMART CIOCCOLATO |
SHELL
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
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.
