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CHOCOLATE SNACK WITH CUSTARD AND COCONUT

Chocolate snack with double filling

Difficulty level

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.

Final composition

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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada