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BURRO DI CACAO |
qb |
SINFONIA CIOCCOLATO LATTE 38% |
qb |
FARCICIOCK ORANGE - Cesarin |
qb |
CHOCOCREAM PISTACCHIO |
200g |
NOBEL PISTACCHIO |
60g |
chopped pistachios |
30 g |
OUTER SHELL
Ingredients
BURRO DI CACAO - BLACK
qb
BURRO DI CACAO - GREEN APPLE
qb
BURRO DI CACAO - YELLOW LEMON
qb
BURRO DI CACAO - WHITE
qb
SINFONIA CIOCCOLATO LATTE 38% - tempered at 29°C
qb
Preparation
Using a brush create some dots of black coloured cocoa butter on the inside of the mould.
Remove the excess with a rasp and let crystallize.
Use a spray gun to cover just the half of the inside of the mould with the green apple cocoa butter (always at 28°C).
Remove the excess with a rasp and let crystallize.
Spray with tempered yellow lemon cocoa butter the other half of the mould.
Let it crystallize well.
Spray all the mould with tempered whit cocoa butter.
Remove the excess and let crystallize.
Create a thin chocolate shell using SINFONIA MILK CHOCOLATE 38%, remove the chocolate in excess from the mould and let crystallize.
PISTACHIO FILLING
Ingredients
Preparation
Melt the NOBEL PISTACCHIO at 40°C.
Mix it with CHOCOCREAM PISTACCHIO and pistachio ribs.
The filling has to be used at 26°C.
Final composition
Fill each chocolate bar halfway with the pistachio filling and let crystallize.
Pour a layer of orange filling.
Fill bars with another layer of pistachio filling.
Place the chocolate bar to crystallize and, when they are totally crystallized, close them with the tempered SINFONIA MILK CHOCOLATE.
Once the CHOCOLATE BARS are totally crystallized they can be removed from the mold.
Francesco Maggio
Cioccolatiere
Francesco is our Corporate Chef specialized in chocolate, modern pastry and croissant making since 2018.
