CHOCOLATE SNACK WITH CUSTARD AND COCONUT
Chocolate snack with double filling
Difficulty level
Chocolate snack with double filling
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% - tempered at 29C° | To Taste |
Preparation
In a polycarbonate mold for snacks refrigerated at 18 ° C, pour a drop of black cocoa butter tempered at 28 ° C and dab with a dry and clean sponge.
Let it crystallize and, with the help of a compressor, sprinkle with white cocoa butter tempered at 28 ° C, clean the excess and let it crystallize.
Form a thin shell with tempered chocolate.
Ingredients
| CHOCOCREAM PASTICCERA | To Taste |
Preparation
Half fill the chocolate snack with CHOCOCREAM PASTICCERA.
Shake the mould in order to flatten the custard.
Put in the fridge for 10 minutes.
Ingredients
| PRALIN DELICRISP COCONTY | g 400 |
| SINFONIA CIOCCOLATO LATTE 38% - melted at 45°C | g 200 |
Preparation
Mix the two ingredients.
Fill the snack without filling it completely.
Leave to crystallize.
Close the chocolate snacks with tempered chocolate.
Refrigerate until totally cristalyzed.
Remove from the mold and store at a temperature between 15 and 18 ° C.
Pastry Chef, Chocolatier and Baker
