Chocolate Shell
Make a splash of orange cocoa butter using a brush, clean off the excess and let it pre-crystallize.
Temper the Reno X Dark 54% chocolate at 29°C.
Fill a desired polycarbonate mold with the tempered chocolate.
Tap the mold to remove air bubbles and turn upside down to remove the excess chocolate.
Remove the excess and leave to crystallize.
Christian Balbierer
Corporate Pastry Chef
With over 30 years of experience spanning restaurants, hotels, in-store bakeries, and R&D, Christian is now Corporate Pastry Chef for IRCA Group Americas, where he develops innovative concepts and offers technical expertise across mu