HALZENUT AND LEMON PRALINE
Difficulty level
Ingredients
| BURRO DI CACAO - YELLOW LEMON | To Taste |
| BURRO DI CACAO - GREEN | To Taste |
| BURRO DI CACAO - WHITE | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% - tempered at 29°C | To Taste |
Preparation
Use a spray gun to cover just the external parts of the mould.
Remove the excess with a rasp and let crystallize.
Spray the inside of the mould with the yellow cocoa butter (always at 28°C).
Remove the excess with a rasp and let crystallize.
With the tempered whit cocoa butter spray all the inside of the mould.
Let it crystallize well.
Create a thin chocolate shell using SINFONIA MILK CHOCOLATE 38%, remove the chocolate in excess from the mould and let crystallize.
Ingredients
| FARCICIOCK LEMON - Cesarin | g 100 |
| TOFFEE D'OR CARAMEL | g 50 |
Preparation
Mix all the ingredients with a spatula.
Ingredients
| JOYPASTE NOCCIOLA PIEMONTE | g 125 |
| PRALINE NOISETTE | g 125 |
| SINFONIA CIOCCOLATO BIANCO | g 190 |
| DELICRISP | g 40 |
| sunflower oil | g 20 |
Preparation
Stir well PRALINE NOISETTE with JOYPASTE NOCCIOLA PIEMONTE IGP and seed oil.
Add the SINFONIA WHITE CHOCOLATE tempered at 28,5°C.
Add the DELICRISP and mix well.
Fill the chocolate shell halfway with the caramel lemon filling.
Fill with the crunchy halzenut filling, leaving 1 mm from the edge of the praline.
Place the praline to crystallize and, when it is totally crystallized, close it with the tempered SINFONIA.
Once the praline is totally crystallized it can be removed from the mold.
Chocolatier and Pastry Chef
