pistacchi tostati |
zucchero semolato |
acqua |
fior di sale |
pistacchi |
SINFONIA CIOCCOLATO LATTE 38% |
zucchero |
gomma di guar |
lecitina (di soia) |
SANDED PISTACHIOS
Ingredients
900g
caster sugar
550g
water
200g
fleur de sel
4g
Preparation
Bring water and sugar to 118°c
Combine the pistachios and fleur de sel, sandblast and store in airtight containers
POLISHING PROCESS
Ingredients
water
200g
sugar
100g
100g
12g
Preparation
Heat the three ingredients to 65°C.
Mix the oil and lecithin with a mixer then leave to cool.
Mix again.
Start the process by pouring the polish into the machine, 0.3%, 3 grams for each kg of product, to distribute it correctly
Final composition
Before the processing phase, distribute a layer of chocolate on the walls of the empty pan, to facilitate the rolling of the fruit. Start processing with the fruit in the machine with:
- rotation speed 50%
-air temperature 13°c
-fruit temperature 20°c
insert the chocolate at 42-45°c, manually in small steps, or using the sprayer, waiting for complete crystallization with each addition before proceeding with the next one
At the end of the swelling phase:
-stabilize at 12-14°c for 6-8 hours
Resume the process to "smooth the chocolate":
-air temperature 40°c
-speed 60%
-time approximately 30 minutes, until they are sufficiently regular
Finish processing to completely stabilize the product with:
-air temperature 12°c
-speed 60%
-time approximately 30 minutes
-possible to customize with cocoa, water-soluble dyes with alcohol
Remove the product and store at controlled temperature and humidity