CHOCOLATE INGOT WITH TOFFEE, PEANUT AND MILK CHOCOLATE DOUBLE FILLING
Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Round MA6101"
Difficulty level
Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Round MA6101"
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% - tempered at 31°C | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% - tempered at 28°C | To Taste |
| SINFONIA CIOCCOLATO BIANCO - tempered at 28°C | To Taste |
Preparation
Decorate the polycarbonate mould with some drops of tempered CIOCCOLATO SINFONIA LATTE 38% and CIOCCOLATO SINFONIA BIANCO, then use an airbrush to drizzle the mould to give a blurred effect.
Use tempered SINFONIA CIOCCOLATO FONDENTE 68% to create a chocolate outer shell and let crystallize completely.
Ingredients
| TOFFEE D'OR CARAMEL | g 100 |
| JOYCREAM NOCCIOLINA | g 200 |
| water | g 20 |
Preparation
Bring the water to a boil.
Add TOFFEE D'OR and mix.
Add JOYCREAM and mix again.
Ingredients
| CHOCOSMART CIOCCOLATO LATTE | g 200 |
Preparation
Melt CHOCOSMART at 28-30°C
Fill every ingot with a layer (60 gr) of toffee and peanut soft ganache.
Fill another time with a second layer of CHOCOSMART CIOCCOLATO LATTE (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
