DUBAI CHOCOLATE BARS
Difficulty level
Ingredients
| BURRO DI CACAO - Green coloured, tempered at 28°C | To Taste |
| BURRO DI CACAO - colored yellow, tempered at 28°C | To Taste |
| SINFONIA PISTACCHIO | To Taste |
Preparation
In a bar-shaped polycarbonate mould, refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and allow to pre-crystallise.
Temper the Sinfonia milk chocolate 38% at 29°C. Fill a polycarbonate mold with the tempered chocolate.
Shake the mold to remove air bubbles and invert to remove excess chocolate.
Remove excess and let it crystallize.
Ingredients
| PRALIN DELICRISP PISTACHE | g 200 |
| SINFONIA PISTACCHIO | g 100 |
Preparation
mix the pistachio delicrisp pralin with the SINFONIA PISTACHIO melted at 45°C.
Fill the chocolate shirt with the pralin delicrisp pistache and the pistachio symphony, level it and put it to crystallize in the refrigerator.
Close the bar with the tempered chocolate and let it crystallize.
Pastry Chef
