CHOCOLATE AND CASSIS BONBON
Difficulty level
Ingredients
| BURRO DI CACAO - COLORED RED, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED WHITE, TEMPERED AT 28°C | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% |
Preparation
In a polycarbonate mold refrigerated at 18°C, make circular movements with the red cocoa butter, using a compressor and an airbrush and then let it crystallise.
Spray the entire mold with white cocoa butter, clean the excess and let it crystallize.
Once crystallized, create a chocolate shirt using Sinfonia Cioccolato Latte 38%, clean the excess chocolate and let it crystallize.
Ingredients
| Frutta in crema Cesarin - Blueberry | To Taste |
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | g 200 |
| red fruit purée - CASSIS RAVIFRUIT | g 150 |
| lemon juice - RAVIFRUIT | |
| GLUCOSIO | g 50 |
| dextrose | g 40 |
| LEVOSUCROL | g 40 |
| g 12 |
Preparation
Bring the liquids with sugars to 38-40°C.
Melt the Sinfonia Cioccolato Latte 38% at 45°C, add the liquids and sugars, then emulsify and finally add the clarified butter.
Pour the mixture into a mold at a temperature of 30°C and leave to crystallize for at least 24 hours at 16-18°C.
Then proceed with the filling by creating a layer of Blueberry Cream Fruit and one of Cassis Ganache.
Finish with Sinfonia Cioccolato Latte 38%.
Chocolatier and Pastry Chef
