TOP FROLLA |
burro 82% m.g. |
uova |
PRALIN DELICRISP DUBAI PISTACHIO |
SINFONIA CIOCCOLATO AL LATTE 38% |
panna 35% m.g. |
miele |
burro anidro |
CHOCOSMART CIOCCOLATO LATTE |
SHORTCRUST
Ingredients
Preparation
mix all the ingredients in a planetary mixer with a leaf until the dough is well blended.
Place in the refrigerator, well covered, for at least an hour.
Roll out with a pastry machine to a thickness of about 3mm.
Make the snack bar bases
Bake in a fan oven at 165°C for about 12-14 minutes.
CRUNCHY LAYER
Ingredients
Preparation
Use the Silikomart "Kit bar magma" silicone mold.
Fill the silicone mold halfway with the PRALIN DELICRISP DUBAI PISTACHIO and leave to crystallize in the refrigerator.
SMOOTH GANACHE
Ingredients
Preparation
-Melt the chocolate at 40°C.
-Separately boil the cream with the honey or INVERT SUGAR and add them to the chocolate, mixing with an immersion blender.
-When the ganache reaches a temperature of 35-40°C add the butter and mix again until you obtain a perfect emulsion.
-Pour directly into the mold with the PRALIN DELICRISP DUBAI PISTACHIO
let it crystallize
COATING
Ingredients
Preparation
Heat to 30°C and glaze
Final composition
Place the crystallized Cremino on the previously cooked shortcrust pastry base and glaze everything with the CHOCOSMART LATTE.
Let it crystallize.
Finally, decorate with splashes of color as desired
