RAINBOW BAR: PURPLE
Extralarge praline with double fruit filling
Difficulty level
Extralarge praline with double fruit filling
Ingredients
| SINFONIA CIOCCOLATO BIANCO | To Taste |
| BURRO DI CACAO | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle it with purple 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 FRUTTI DI BOSCO | g 200 |
| lemon juice | g 20 |
| balsamic vinegar glaze | g 2 |
| 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 FRUTTI DI BOSCO | g 50 |
| SINFONIA CIOCCOLATO BIANCO | g 100 |
Preparation
Melt the SINFONIA BIANCO 34% 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 BIANCO 34%.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
