RENO X CIOCCOLATO FONDENTE 54,5% |
qb |
Water |
400g |
Chocolate Shell
Ingredients
RENO X CIOCCOLATO FONDENTE 54,5%
qb
Preparation
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.
Chocolate Orange Ganache
Ingredients
RENO X CIOCCOLATO FONDENTE 54,5%
360g
Water
400g
Preparation
Bring the water and the levosucrol to a boil and add the chocolate, then mix with a hand immersion blender to create a soft ganache.
Add in the Oro Agrumi paste and mix in well
Cover well and place in the refrigerator for at least 3 hours or overnight
Final composition
Proceed with filling the shells with the chocolate orange ganache
Close shell with Reno X Dark 54%
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