CREMINO
REINTERPRATATION OF A CLASSIC OF THE ITALIAN PRALINERY
Difficulty level
REINTERPRATATION OF A CLASSIC OF THE ITALIAN PRALINERY
Ingredients
| SINFONIA CIOCCOLATO BIANCO | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% | To Taste |
| RENO CONCERTO FONDENTE 64% | To Taste |
| BURRO DI CACAO | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle the mould with tempered SINFONIA CIOCCOLATO BIANCO 40/42 and tempered SINFONIA CIOCCOLATO LATTE 38% to create some stripes. Remove the excess and let crystallize.
Use an airbrush to drizzle the mould with a 50/50 mixture of cocoa butter and RENO CONCERTO FONDENTE 64% tempered at 28 °C, remove the excess and let crystallize.
Once crystallized, use tempered RENO CONCERTO FONDENTE 64% to create a chocolate outer shell.
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 100 |
| NOCCIOLATA BIANCA | g 70 |
Preparation
Melt SINFONIA NOCCIOLATO BIANCO, add to NOCCIOLATA BIANCA and stir with a rubber spatula.
Use the chocolate cream at the temperature of 28 °C to half-fill the choco bon bon.
Refrigerate until the crystallization is complete.
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 100 |
| PRALINE AMANDE NOISETTE | g 70 |
Preparation
Melt SINFONIA GIANDUIA FONDENTE, add to PRALIN AMANDE NOISETTE and stir with a rubber spatula.
Use the chocolate cream, at the temperature of 28 °C, to fill the choco bon bon mould.
Once the second chocolate creamy filling is crystallized too, use tempered RENO CONCERTO FONDENTE 64% to close the choco bon bon.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
