PISTACHIO AND BLACK CURRANT PRALINE
Difficulty level
Ingredients
| BURRO DI CACAO - BLACK | |
| BURRO DI CACAO - FUCHSIA | |
| SINFONIA CIOCCOLATO LATTE 38% - (tempered at 29°C) | To Taste |
Preparation
Using a brush create some dots of black coloured cocoa butter on the inside of the mould.
Remove the excess with a rasp and let crystallize.
Use a spray gun to cover just the half of the inside of the mould with the same black cocoa butter (always at 28°C).
Remove the excess with a rasp and let crystallize.
Add some drops of blu cocoa butter to the red cocoa butter to create fuchsia color.
Spray with temperate fuchsia cocoa butter the other half 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 BLACKCURRANT - Cesarin | g 200 |
| ZUCCHERO INVERTITO | g 50 |
Preparation
Mix all the ingredients.
Ingredients
| JOYPASTE PESTO DI PISTACCHIO - (Coming soon) | g 110 |
| SINFONIA CIOCCOLATO BIANCO - (tempered at 28,5°C) | g 90 |
| salt | g 0,5 |
Preparation
Mix the ingredients with a spatula.
Fill the chocolate shell (about 1/2) with the black currant filling.
Pour a layer of pistachio filling.
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
