Reno X Fondente 54,5% |
qb |
Mango Puree |
150g |
passion Fruit Puree |
50g |
Glucose |
240g |
Joypaste Vaniglia madagascar/Bourbon |
20g |
Rice Oil |
60g |
Dark Shell
Ingredients
Preparation
- In a polycarbonate mold cooled to 18°C:
- Temper the Reno X dark chocolate to 30–31°C and fill a hemisphere-shaped polycarbonate mold with the tempered chocolate.
- Tap the mold to remove any air bubbles and turn it upside down to drain the excess chocolate.
- Remove any remaining excess and leave to crystallize.
Passion and mango gel
Ingredients
Preparation
- Bring the purée and glucose to 75° Brix in a saucepan.
- Once the desired Brix level is reached, add the lime zest and citric acid, then let the mixture cool overnight
Drak Ganache
Ingredients
Rice Oil
60g
Preparation
- Melt the dark chocolate at 45°C.
- Add the oil.
- Temper the cremino to 29–30°C.
Final Composition
- Then proceed with the filling, creating one layer of liquid mango and one layer of dark cremino.
- Seal the praline with Reno X dark chocolate.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
