RENO X BIANCO |
500g |
JOYPASTE PESTO DI NOCCIOLA ITALIA |
500g |
RENO X FONDENTE |
qb |
Pure alcohol |
qb |
food colourant |
qb |
CREMINO
Ingredients
RENO X BIANCO
500g
Preparation
Temper the chocolate at 28-29°C.
Add the hazelnut pesto joypaste and mix.
Fill the silicone molds and let crystallize.
COVER
Ingredients
RENO X FONDENTE
qb
Pure alcohol
qb
food colourant
qb
Preparation
Mix the alcohol with the copper colorant.
Temper the chocolate at 31°C.
Cover the cremino with the chocolate.
Using an acetate, make lines on the praline with the alcohol mixture.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
Crafted using IRCA Group professional solutions
GELATO
