RAINBOW BAR: ORANGE
Extralarge praline with double fruit filling
Difficulty level
Extralarge praline with double fruit filling
Ingredients
| SINFONIA CIOCCOLATO BIANCO | To Taste |
| coloured cocoa butter | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle it with orange coloured cocoa butter tempered at 28 °C.
Remove the excess of cocoa butter and create a chocolate shell using tempered SINFONIA BIANCO 34%, remove the strands and let crystallize.
Ingredients
| FRUTTIDOR MANGO | g 200 |
| lemon juice | g 20 |
| Cayenne pepper | 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
| FRUTTIDOR ANANAS | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 100 |
Preparation
Melt the SINFONIA BIANCO 34% at 45° in the microwave. In a separate bowl, use an electric mixer to emulsify the FRUTTIDOR.
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 BIANCO 34%.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
