ALMOND AND PISTACHIO THIMBLE CUP
CHOCOLATE CUP WITH TRIPLE FILLING
Difficulty level
CHOCOLATE CUP WITH TRIPLE FILLING
Ingredients
| PASTA BITTER | g 130 |
| liquid cream 35% fat - boiling hot | g 70 |
Preparation
Emulsify the cream together with PASTA BITTER.
Use the ganache at 25°C.
Ingredients
| NOBEL BIANCO - melted at 45°C | g 150 |
| PRALIN DELICRISP PISTACHE | g 150 |
Preparation
Mix the ingredients until well combined.
Use the filling at 28°C.
Ingredients
| MOGADOR PREMIUM | To Taste |
Preparation
Roll the product into a 1-cm layer using a dough sheeter.
Use a steel ring to cut into small discs having a fitting dimension for the DOBLA THIMBLE CUP.
Place the disc of MOGADOR at the bottom of the DOBLA THIMBLE CUP DARK.
Pour a layer of bitter ganache and let crystallize.
Once hardened, close the thimble cup with the pistachio filling and decorate with DOBLA FOREST SHAVINGS MINI GREEN.
Chocolatier and Pastry Chef
