APRICOT AND HAZELNUT BONBON
Difficulty level
Ingredients
| BURRO DI CACAO - COLORED ORANGE, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED WHITE, TEMPERED AT 28°C | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% | To Taste |
Preparation
In a polycarbonate mold chilled at 18°C,
Spray small circles of orange cocoa butter inside the mold, using a compressor and an airbrush, and let them crystallize.
Spray the entire mold with white cocoa butter, clean the excess and let it crystallize.
Once crystallized, create a chocolate shirt using Sinfonia 38% milk chocolate, clean the excess chocolate and let it crystallize.
Ingredients
| Frutta in crema Cesarin - Apricot | To Taste |
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 400 |
| sunflower seed oil | g 40 |
| - TOASTED | g 60 |
Preparation
Temper the chocolate at 26.5°C, add the rice oil, toasted sesame and mix well.
Then proceed with the filling by creating a layer of fruit in apricot cream and one of cremino.
working with Sinfonia 38% milk chocolate.
Chocolatier and Pastry Chef
