SINFONIA VEGAN DARK DF |
BURRO DI CACAO |
GLUCOSIO |
caffè |
zucchero semolato |
SINFONIA VEGAN M*LK DF |
JOYPASTE NOCCIOLA PIEMONTE |
olio |
olio di cocco |
caffè solubile fine |
DARK CHOCOLATE SHELL
Ingredients
Sinfonia Vegan Dark DF
Preparation
In a chilled polycarbonate mold (18°C) spray some black colored cocoa butter tempered at 28°C
Let it crystallize and make a chocolate shell using chocolate vegan dark df tempered at 30,5°C
LIQUID COFFEE FILLING
Ingredients
Preparation
Pour in a pot all the ingredients.
Bring it to boil and keep cooking till get 75°Brix
HALZENUT AND COFFEE CREMINO
Ingredients
Preparation
Pre-crystallise the chocolate vegan m*ilk at 30.5°
Combine the chocolate with halzenut paste, rice oil, coconut butter (previously melted at 24 -25 °C) and soluble coffee.
Emulsify well using a mixer
Final composition
Proceed with the filling by creating a layer of expresso conCentrate and one of coffee and halzenut cremino.
Close with pre-crystallised chocolate vegan m*lk df.
