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Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% - tempered To Taste
BURRO DI CACAO - blue tempered To Taste
BURRO DI CACAO - white tempered To Taste
BURRO DI CACAO - black tempered To Taste

Preparation

Refrigerate a polycarbonate mold at 18 ° C.
Pour in 1 drop of white, blue and black cocoa butter, then spray only air using an airbrush.
Remove the excess cocoa butter and let it crystallize.
Create a chocolate shell using tempered SINFONIA FONDENTE 68%, eliminate the excess and let it crystallize.

Ingredients

liquid cream 35% fat - at room temperature, liquid g 50
FRUTTIDOR MIRTILLO - at room temperature g 100
SINFONIA CIOCCOLATO BIANCO g 100

Preparation

In the microwave, melt SINFONIA FONDENTE 56% at 45 ° C, separately emulsify with an immersion blender, cream and FRUTTIDOR, then make a ganache.
Pour the ganache into the mold at a temperature of 28 ° C leaving only a couple of mm from the edge of the mold, then set it to crystallize.

Final composition

Once the ganache has solidified, close the praline with tempered SINFONIA FONDENTE 68%.
Let it crystallize completely before removing from the mold.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani