RAINBOW BAR: BLUE
Extralarge praline with double fruit filling
Difficulty level
Extralarge praline with double fruit filling
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | To Taste |
| BURRO DI CACAO | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle it with blue coloured cocoa butter tempered at 28 °C.
Remove the excess of cocoa butter and create a chocolate shell using tempered SINFONIA FONDENTE 56%, remove the strands and let crystallize.
Ingredients
| FRUTTIDOR MIRTILLO | g 200 |
| lemon juice | g 20 |
| dried lavender flowers | g 0,5 |
| ROYAL JELLY | g 200 |
Preparation
In the microwave, heat to gentle boiling the ROYAL JELLY, the lemon juice and the spice, add the FRUTTIDOR and emulsify using an immersion blender.
Refrigerate till the temperature of 28°C , then half-fill the RAINBOW BAR.
Put in the crystallizer.
Ingredients
| liquid cream 35% fat | g 50 |
| FRUTTIDOR MIRTILLO | g 50 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 100 |
Preparation
Melt the SINFONIA FONDENTE 56% at 45° in the microwave. In a separate bowl, use an immersion blender to emulsify the FRUTTIDOR and the liquid cream.
Now, make a ganache and take its temperature to 28 °C, then pour into the mould and fill it almost completely, leaving an empty space of a couple of cm from the top edge.
Make it crystallize.
Once the ganache is solidified, close the RAINBOW BAR with tempered SINFONIA FONDENTE 56%.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
