Chocolate Shell
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.
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