facebook-tracking-pixelIRCA | HALZENUT AND LEMON PRALINE

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

Pre-crystallize the green cocoa butter at 28°C

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.

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.

Final composition

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.

Francesco Maggio
Francesco Maggio

Chocolatier and Pastry Chef

Recipe created for you by Francesco Maggio