Base recipe
Ingredients
water
150g
gelatin powder or sheets 200 bloom
22g
water
132g
caster sugar
300g
300g
sweetened condensed milk
200g
SINFONIA GIANDUIA FONDENTE - Alternatively
250g
SINFONIA CIOCCOLATO LATTE 38% - Alternatively
250g
SINFONIA NOCCIOLATO BIANCO - Alternatively
250g
SINFONIA CIOCCOLATO BIANCO - Alternatively
250g
Preparation
It is possible to make the glazes using any type of chocolate
Final composition
-Mix gelatin with the water and leave to set.
-Bring water, sugar and glucose to 103°C.
-Add gelatine mass and condensed milk and blend.
-While blending add the chocolate.
-Store in the fridge up to 7 days.
-Warm up between 35-40°C before use.
IRCA products in the recipe
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 56%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO AL LATTE 38%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO GIANDUIA FONDENTE
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO NOCCIOLATO BIANCO
PASTRY
