BURRO DI CACAO |
SINFONIA PISTACCHIO |
PRALIN DELICRISP DUBAI PISTACHIO |
CHOCOLATE SHELL
Ingredients
Preparation
In a bar-shaped polycarbonate mould, refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and allow to pre-crystallise.
Temper the Sinfonia milk chocolate 38% at 29°C. Fill a polycarbonate mold with the tempered chocolate.
Shake the mold to remove air bubbles and invert to remove excess chocolate.
Remove excess and let it crystallize.
DUBAI PISTACHIO FILLING
Ingredients
Preparation
Fill with PRALIN DELICRISP DUBAI PISTACHIO.
Final composition
- Fill the chocolate shirt with PRALIN DELICRISP DUBAI PISTACHIO, level it and put it to crystallize in the refrigerator.
- Close the bar with the tempered chocolate and let it crystallize.
