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Ingredients

BURRO DI CACAO - COLORED VERDE, TEMPERED AT 28°C To Taste
BURRO DI CACAO - COLORED ORO, TEMPERED AT 28°C
BURRO DI CACAO - COLORED MARRONE, TEMPERED AT 28°C To Taste
SINFONIA CIOCCOLATO LATTE 38% To Taste

Preparation

In a polycarbonate mold refrigerated at 18°C, spray the gold cocoa butter in the center of the mold, using a compressor and an airbrush and then let it crystallise.

Spray ¼ of the mold with brown cocoa butter, wipe off excess and allow to crystallise.

Finally, spray the mold with green cocoa butter, clean off the excess and let it crystallise.

Once crystallized, create a chocolate shirt using Sinfonia Cioccolato Latte 38%, clean the excess chocolate and let it crystallize.

Ingredients

- RAVIFRUIT g 200
GLUCOSIO g 220
caster sugar g 20
pectin g 2,2
- IN SOLUTION (50/50) g 4

Preparation

Bring the glucose and puree to 55°C, in the meantime mix the granulated sugar with the pectin well and add to the syrup, bring to 75° BRIX and finally add the citric acid in solution.
Leave to cool overnight with cling film in contact.

Ingredients

SINFONIA CIOCCOLATO LATTE 38% g 200
- RAVIFRUIT g 140
lemon juice - RAVIFRUIT g 8
GLUCOSIO g 50
LEVOSUCROL g 40
g 55
cinnamon powder g 2

Preparation

Heat the apple puree with the sugars to 60°C, add the chocolate chips and emulsify.

Finally, add the coconut oil and ground cinnamon.

Dress in molds at 30°C.

Final composition

Heat the apple puree with the sugars to 60°C, add the chocolate chips and emulsify. Finally, add the coconut oil and ground cinnamon.
Dress in molds at 30°C.

Omar  Ibrik
Omar Ibrik

Pastry Chef

Recipe created for you by Omar Ibrik