CHOCOLATE INGOT WITH WHITE CHOCOLATE AND TOFFEE HAZELNUT DOUBLE FILLING
Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Curvy MA6102"
Difficulty level
Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Curvy MA6102"
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | To Taste |
Preparation
Spray the polycarbonate mould with edible gold dust and let it dry.
Use tempered SINFONIA CIOCCOLATO FONDENTE 68% to create a chocolate outer shell and let crystallize completely.
Ingredients
| TOFFEE D'OR CARAMEL | g 100 |
| JOYCREAM BESAMEMUCHO | g 200 |
| water | g 25 |
Preparation
Bring the water to a boil.
Add TOFFEE D'OR and mix.
Add JOYCREAM and mix again.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | To Taste |
Preparation
Melt CHOCOSMART at 28-30°C
Fill every ingot with a layer (60 gr) of toffee and hazelnut soft ganache.
Fill another time with a second layer of CHOCOSMART CIOCCOLATO BIANCO (50 gr) previously melted at 28-30°C. Don't fill completely, leave a thin layer to close the chocolate ingot.
Let it cool at 15-16°C for 15 minutes.
Close the ingot with tempered SINFONIA FONDENTE 68%, let it crystallize before unmoulding.
Pastry Chef, Chocolatier and Baker
