BURRO DI CACAO |
RENO X LATTE 34% |
purea di mango |
GLUCOSIO |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
purea di passion fruit |
sciroppo di glucosio |
destrosio |
burro vaccino anidro |
peperoncino in polvere |
CHOCOLATE SHELL
Ingredients
Preparation
In a polycarbonate mold chilled at 18°C, spray 1/3 of the mold with green, wipe off excess and allow to precrystallize.
Spray the other end of the praline red, let it crystallize.
Then spray the entire mold yellow.
use a silicone mold to achieve the desired effect.
Spray the entire mold with white butter, clean off the excess and let it pre-crystallize.
Temper the melting chocolate at 30-31°C. Fill a hemisphere-shaped polycarbonate mold with the tempered chocolate.
Shake the mold to remove air bubbles and invert to remove excess chocolate.
Remove excess and let it crystallize.
LIQUID MANGO
Ingredients
Preparation
Bring the puree and glucose to 75°Brix in a small saucepan.
Once the Brix level has been reached, add the lime zest and citric acid and leave to cool overnight.
MILK GANACHE
Ingredients
RENO X LATTE
194g
passion fruit purée
65g
glucose syrup
13g
dextrose
7g
22g
chili pepper powder
0,3g
Preparation
Bring the liquids with sugars to 38-40°C.
Melt the RENO
Pour the mixture into a mold at a temperature of 30°C and leave to crystallize for at least 24 hours at 16-18°C.
Final composition
Procedere quindi alla farcitura realizzando uno strato di mango liquido ed uno di Ganache al latte
Chiudere con il RENO X Latte.
