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 off the excess and let it pre-crystallize.
Temper the Sinfonia 38% milk chocolate at 29°C. Fill a polycarbonate mold in the shape of a bar with the tempered chocolate.
Tap the mold to remove air bubbles and turn upside down to remove the excess chocolate.
Remove the excess and leave to crystallize.
pistachio filling
Ingredients
Preparation
Fill with PRALIN DELICRISP DUBAI PISTACHIO.
Final composition
- Fill the chocolate shell with PRALIN DELICRISP DUBAI PISTACHIO, level it and put it to crystallize in the refrigerator.
- Close the bar with the tempered chocolate and put it to crystallize.
