MINUETTO FONDENTE SANTO DOMINGO 75% |
FRUTTIDOR MANGO |
LILLY NEUTRO |
acqua |
PRALIN DELICRISP COCONTY |
CHOCOSMART CIOCCOLATO LATTE |
CHOCOLATE OUTER SHELL
Ingredients
MINUETTO FONDENTE SANTO DOMINGO 75%
Preparation
Use tempered MINUETTO FONDENTE SANTO DOMINGO 75% to fill a polycarbonate mould for little cups.
Gently shake and tap the mould to remove any bubble.
Wait a few seconds, then overturn the mould in order to remove the chocolate in excess and to create a thin chocolate shell.
Clean the borders of the mould from the chocolate in excess and let crystallize.
MANGO JELLY
Ingredients
Preparation
Blend all the ingredients together until you get a smooth and homogeneous mixture.
COCONUT CRUNCHY FILLING
Ingredients
Preparation
Mix all ingredients until you get a homogeneous well-combined mixture.
Use at 28°C.
Final composition
Remove the chocolate cups from the mould, half-fill them with the liquid gelatin and refrigerate until the jelly hardens.
Close the cups with the coconut crunchy filling, decorate as you prefer and refrigerate until fully hardened.
