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CARAMEL MOJITO

Fresh and tasty praline with caramel chocolate and Mojito!

Difficulty level

Ingredients

BURRO DI CACAO - coloured green, tempered at 28°C To Taste
BURRO DI CACAO - coloured yellow, tempered at 28°C To Taste
BURRO DI CACAO - coloured black, tempered at 28°C To Taste
SINFONIA CARAMEL ORO - tempered at 28°C To Taste

Preparation

Color the polycarbonate mold with cocoa butter.

Finally, make the chocolate shell.

Ingredients

GLUCOSIO g 40
ZUCCHERO INVERTITO g 50
dextrose g 30
lime juice g 120
SINFONIA CARAMEL ORO g 340
BURRO DI CACAO g 9

Preparation

Heat the sugars and lime juice to 70°C.
Pour over the chocolate and cocoa butter and emulsify.
Refrigerate 24h, use heated to 28°C.

Ingredients

GLUCOSIO g 120
lime juice g 20
mint leaves - finely chopped g 5

Preparation

Bring all the ingredients to 70°C and leave them to cool at room temperature.

Final composition

-Pour a drop of concentrated lime on the bottom of the coverture
-Pour the ganache and fill the mold almost completely if the ganache taken from the fridge is too thick heat it in the microwave up to 30°C maximum, blend with a spatula (no mixer).
-Put in the refrigerator until the ganache crystallizes
-Complete with tempered MINUETTO FONDENTE SANTO DOMINGO 75% chocolate

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani
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It's important to prepare both fillings a day in advance.

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