RENO CONCERTO BIANCO 31,50% |
RENO CONCERTO FONDENTE 58% |
panna 35% m.g. |
PASTA ZABAIONE |
CHOCOLATE OUTER SHELL
Ingredients
RENO CONCERTO BIANCO 31,50%
RENO CONCERTO FONDENTE 58%
Preparation
Drizzle the polycarbonate mould with RENO CONCERTO FONDENTE 58%, then create a thin chocolate shell with RENO CONCERTO BIANCO 31.5%.
Remove the chocolate in excess and let crystallize.
ZABAGLIONE FLAVOURED GANACHE
Ingredients
RENO CONCERTO BIANCO 31,50%
1000g
liquid cream 35% fat
400g
PASTA ZABAIONE
350g
Preparation
Bring cream and PASTA ZABAIONE to boil, then pour the chocolate onto the mixture and emulsify using an immersion blender.
Use the ganache at the temperature of 28°C.
Final composition
Fill the chocolate shells with the ganache and let crystallize until fully hardened.
When done, close the shells with tempered RENO CONCERTO BIANCO 31.5% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.