RENO X CIOCCOLATO BIANCO 28% |
qb |
RENO X CIOCCOLATO FONDENTE 54,5% |
qb |
NOCCIOLATA BIANCA |
300g |
RENO X CIOCCOLATO AL LATTE 33,6% |
15g |
PRALIN DELICRISP CLASSIC |
125g |
Chocolate Shell
Ingredients
RENO X CIOCCOLATO BIANCO 28% - Add ingredient to taste
qb
RENO X CIOCCOLATO FONDENTE 54,5% - Add ingredient to taste
qb
Preparation
Temper Reno X White 28% to 28* Celsius
Temper Reno X Dark 54% to 28* Celsius
Combine the two and gently create a swirl
Create a shirt clean the excess chocolate and let it crystallize.
Nocciolata Bianca Filling with PralinDelicrisp classic
Ingredients
300g
RENO X CIOCCOLATO AL LATTE 33,6% - Reno X should be melted at 45 degrees
15g
Preparation
Mix the Reno X and the delicrisp classic and mix well.
Mix in the nocciolata bianca with a spatula and use at 26 ° C
Final composition
As last step of the recipe, proceed with the filling
Let set to crystallize
Close shell with Reno X milk and white mix
Christian Balbierer
Corporate Pastry Chef
With over 30 years of experience spanning restaurants, hotels, in-store bakeries, and R&D, Christian is now Corporate Pastry Chef for IRCA Group Americas, where he develops innovative concepts and offers technical expertise across mu
