SINFONIA CIOCCOLATO EXTRA FONDENTE 56% |
BURRO DI CACAO |
FRUTTIDOR MIRTILLO |
succo di limone |
fiori di lavanda essiccati |
ROYAL JELLY |
panna 35% m.g. |
OUTER SHELL
Ingredients
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle it with blue coloured cocoa butter tempered at 28 °C.
Remove the excess of cocoa butter and create a chocolate shell using tempered SINFONIA FONDENTE 56%, remove the strands and let crystallize.
FRUITS AND SPICES JELLY
Ingredients
Preparation
In the microwave, heat to gentle boiling the ROYAL JELLY, the lemon juice and the spice, add the FRUTTIDOR and emulsify using an immersion blender.
Refrigerate till the temperature of 28°C , then half-fill the RAINBOW BAR.
Put in the crystallizer.
FRUIT GANACHE
Ingredients
liquid cream 35% fat - liquida-temperatura ambiente
50g
Preparation
Melt the SINFONIA FONDENTE 56% at 45° in the microwave. In a separate bowl, use an immersion blender to emulsify the FRUTTIDOR and the liquid cream.
Now, make a ganache and take its temperature to 28 °C, then pour into the mould and fill it almost completely, leaving an empty space of a couple of cm from the top edge.
Make it crystallize.
Final composition
Once the ganache is solidified, close the RAINBOW BAR with tempered SINFONIA FONDENTE 56%.
Wait for the crystallization to be completed before removing from the mould.
