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PISTACHIO TROPICAL PRALINE

TASTY CHOCCOLATE BON BON

Difficulty level

Ingredients

SINFONIA CIOCCOLATO BIANCO - tempered at 28°C To Taste

Preparation

Fill the mold with chocolate.
Vibrate and turn the mold upside down to remove excess chocolate.
Clean up excesses and set to crystallize.

Preparation

Spread the PRALIN DELICRISP at 3mm thickness over a sheet of baking paper.

Cool in the refrigerator until completely hardened.

Cut discs slightly smaller than the diameter of the praline and refrigerate.

Ingredients

NOBEL PISTACCHIO - melted at 40°C g 100
CHOCOCREAM PISTACCHIO g 70

Preparation

Mix the two products.

Use the cremino at a temperature of 28 ° C.

Final composition

Fill the pralines by 3/4 with the pistachio cremino.

Insert the PRALIN DELICRISP disc and set it to crystallize until completely hardened.

Close the pralines with tempered chocolate.

Wait for complete crystallization before removing the pralines from the mold.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani