BURRO DI CACAO |
SINFONIA CIOCCOLATO BIANCO |
LILLY PASSION FRUIT |
GLUCOSIO |
acido citrico |
scorze di lime |
olio di girasole |
JOYPASTE NOCCIOLINA |
CARAMELIZED ALMOND PIECES |
CHOCOLATE SHELL
Ingredients
Preparation
In a polycarbonate mold chilled at 18°C,
Spray one end of the mold with the green cocoa butter, using a compressor and an airbrush, then let it crystallize.
Spray one end of the mold with the red cocoa butter, using a compressor and an airbrush, then let it crystallize.
Spray the entire mold with the orange cocoa butter, wipe off the excess and let it crystallize.
Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.
PABANA GEL
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.
PEANUTS CREMINO
Ingredients
SINFONIA CIOCCOLATO BIANCO
250g
sunflower seed oil
45g
JOYPASTE NOCCIOLINA
60g
CARAMELIZED ALMOND PIECES
30g
Preparation
Temper the chocolate at 28.5°C, add the oil and the hazelnut Joypaste and the Caramelized Almonds.
Final composition
Then proceed with the filling by creating a layer of pabana gel and one of Cremino.
Close with the white chocolate Sinfonia.
