Sinfonia Vegan Dark DF |
|
BURRO DI CACAO |
|
GLUCOSIO |
60g |
coffee |
120g |
caster sugar |
120g |
SINFONIA VEGAN M*LK DF |
370g |
JOYPASTE NOCCIOLA PIEMONTE |
100g |
oil |
50g |
|
|
30g |
fine soluble coffee |
10g |
DARK CHOCOLATE SHELL
Ingredients
Sinfonia Vegan Dark DF
qb
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.
