PISTACHIO AND ORANGE BAR
Difficulty level
Ingredients
| BURRO DI CACAO - BLACK | To Taste |
| BURRO DI CACAO - GREEN APPLE | To Taste |
| BURRO DI CACAO - YELLOW LEMON | To Taste |
| BURRO DI CACAO - WHITE | To Taste |
| 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 green apple cocoa butter (always at 28°C).
Remove the excess with a rasp and let crystallize.
Spray with tempered yellow lemon cocoa butter the other half of the mould.
Let it crystallize well.
Spray all the mould with tempered whit cocoa butter.
Remove the excess and let crystallize.
Create a thin chocolate shell using SINFONIA MILK CHOCOLATE 38%, remove the chocolate in excess from the mould and let crystallize.
Ingredients
| FARCICIOCK ORANGE - Cesarin | To Taste |
Ingredients
| CHOCOCREAM PISTACCHIO | g 200 |
| NOBEL PISTACCHIO | g 60 |
| chopped pistachios | g 30 |
Preparation
Melt the NOBEL PISTACCHIO at 40°C.
Mix it with CHOCOCREAM PISTACCHIO and pistachio ribs.
The filling has to be used at 26°C.
Fill each chocolate bar halfway with the pistachio filling and let crystallize.
Pour a layer of orange filling.
Fill bars with another layer of pistachio filling.
Place the chocolate bar to crystallize and, when they are totally crystallized, close them with the tempered SINFONIA MILK CHOCOLATE.
Once the CHOCOLATE BARS are totally crystallized they can be removed from the mold.
Chocolatier and Pastry Chef
