BLUE AGATE
PRALINE WITH FRUIT FILLING
Difficulty level
PRALINE WITH FRUIT FILLING
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% - tempered | To Taste |
| BURRO DI CACAO - tempered blue | To Taste |
| BURRO DI CACAO - tempered white | To Taste |
| BURRO DI CACAO - tempered black | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C.
Pour in 1 drop of white, blue and black cocoa butter, then spray with air only using an airbrush
Remove the excess of cocoa butter and let crystalize.
Create a chocolate shell using tempered SINFONIA FONDENTE 68%, remove excess and let crystallize.
Ingredients
| liquid cream 35% fat | g 50 |
| FRUTTIDOR MIRTILLO | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 100 |
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.
Once the ganache is solidified, close the praline with tempered SINFONIA FONDENTE 68%.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
