BURRO DI CACAO |
SINFONIA CIOCCOLATO LATTE 38% |
Frutta in crema Cesarin - Mirtillo |
purea di frutti rossi |
succo di limone |
GLUCOSIO |
destrosio |
LEVOSUCROL |
burro vaccino anidro |
CHOCOLATE SHELL
Ingredients
Preparation
In a polycarbonate mold refrigerated at 18°C, make circular movements with the red cocoa butter, using a compressor and an airbrush and then let it crystallise.
Spray the entire mold with white cocoa butter, clean the excess and let it crystallize.
Once crystallized, create a chocolate shirt using Sinfonia Cioccolato Latte 38%, clean the excess chocolate and let it crystallize.
CASSIS GANACHE
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
200g
red fruit purée
150g
lemon juice
50g
dextrose
40g
40g
12g
Preparation
Bring the liquids with sugars to 38-40°C.
Melt the Sinfonia Cioccolato Latte 38% at 45°C, add the liquids and sugars, then emulsify and finally add the clarified butter.
Pour the mixture into a mold at a temperature of 30°C and leave to crystallize for at least 24 hours at 16-18°C.
Final composition
Then proceed with the filling by creating a layer of Blueberry Cream Fruit and one of Cassis Ganache.
Finish with Sinfonia Cioccolato Latte 38%.
