SINFONIA CIOCCOLATO BIANCO |
SINFONIA CIOCCOLATO LATTE 38% |
RENO CONCERTO FONDENTE 64% |
BURRO DI CACAO |
SINFONIA NOCCIOLATO BIANCO |
NOCCIOLATA BIANCA |
SINFONIA GIANDUIA FONDENTE |
PRALINE AMANDE NOISETTE |
OUTER SHELL
Ingredients
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle the mould with tempered SINFONIA CIOCCOLATO BIANCO 40/42 and tempered SINFONIA CIOCCOLATO LATTE 38% to create some stripes. Remove the excess and let crystallize.
Use an airbrush to drizzle the mould with a 50/50 mixture of cocoa butter and RENO CONCERTO FONDENTE 64% tempered at 28 °C, remove the excess and let crystallize.
Once crystallized, use tempered RENO CONCERTO FONDENTE 64% to create a chocolate outer shell.
HAZELNUT CHOCOLATE CREAMY FILLING
Ingredients
SINFONIA NOCCIOLATO BIANCO
100g
Preparation
Melt SINFONIA NOCCIOLATO BIANCO, add to NOCCIOLATA BIANCA and stir with a rubber spatula.
Use the chocolate cream at the temperature of 28 °C to half-fill the choco bon bon.
Refrigerate until the crystallization is complete.
GIANDUIA CHOCOLATE CREAMY FILLING
Ingredients
SINFONIA GIANDUIA FONDENTE
100g
Preparation
Melt SINFONIA GIANDUIA FONDENTE, add to PRALIN AMANDE NOISETTE and stir with a rubber spatula.
Use the chocolate cream, at the temperature of 28 °C, to fill the choco bon bon mould.
Final composition
Once the second chocolate creamy filling is crystallized too, use tempered RENO CONCERTO FONDENTE 64% to close the choco bon bon.
Wait for the crystallization to be completed before removing from the mould.
