SINFONIA CIOCCOLATO LATTE 38% |
TOFFEE D'OR CARAMEL |
GLUCOSIO |
spezie |
JOYPASTE NOCCIOLINA |
OUTHER SHELL
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
Preparation
Make the chocolate shell using the SINFONIA, filling the mould, vibrating it and removing the excess chocolate.
Place the colored chocolate shell to crystallize.
SPICY CARAMEL
Ingredients
Preparation
Heat all the ingredients in the microwave until they reach 40°C.
Mix well and let it cool until it reaches 28°C.
PEANUT CREMINO
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
330g
JOYPASTE NOCCIOLINA
270g
Preparation
Mix the two products until a homogeneous consistency is reached.
Use at 28°C.
Final composition
Fill the chocolate shell halfway with the spiced caramel.
Finish the filling with the cremino, leaving 2mm from the edge of the praline.
Allow the praline to crystallize and, when it is totally crystallized, close it with the tempered SINFONIA.
Once the praline is totally crystallized it can be removed from the mould.
