BURRO DI CACAO |
SINFONIA CIOCCOLATO LATTE 38% |
PRALIN DELICRISP DUBAI PISTACHIO |
CHOCOLATE SHELL
Ingredients
Preparation
In a polycarbonate mold refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean the excess and let it pre-crystallize.
Temper the Sinfonia milk chocolate 38% at 29°C. Fill a hemisphere-shaped 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.
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 bonbon with the tempered chocolate and let it crystallize.
