ALMOND AND PISTACHIO THIMBLE CUP
CHOCOLATE CUP WITH TRIPLE FILLING
![](/IRCA/Recipes/image/36320/image-thumb__36320___auto_b492ef3e91c9043ccd499cc4b73eae8d/THIMBLE%20MANDORLA%20E%20PISTACCHIO%20%286%29.jpg)
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