Colored Cocoa Butter |
qb |
Reno X Dark 54,5% |
qb |
Top Frolla |
1000g |
Butter 82% m.g. |
400g |
Eggs |
100g |
Chococream Coconut |
qb |
Shell
Ingredients
Colored Cocoa Butter - White
qb
Reno X Dark 54,5%
qb
Alternatively
Reno X Milk 33,6%
Preparation
- Create small dots using a brush and white cocoa butter.
- Allow to dry completely.
- Coat with tempered chocolate at the following temperatures:
- Reno X Dark Chocolate: 30–31°
- Reno X Milk Chocolate: 28–29°
Shortcrust Pastry based
Ingredients
Preparation
- Mix all the ingredients in a stand mixer with the paddle attachment until the dough is well combined.
- Place in the refrigerator for at least one hour.
- Roll the dough to a thickness of about 3 mm.
- Cut rectangles slightly smaller than the size of the bar mold.
- Bake between two perforated silicone mats in a ventilated oven at 160°C for 10 minutes.
Final Composition
Ingredients
Preparation
- Fill the mold with Chococream Coconut, leaving space for the shortcrust rectangle.
- Cover with the shortcrust pastry.
- Allow to stabilize in the refrigerator.
- Coat the bars with the chocolate used for the shell.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
