WINTER DELIGHT
CHOCOLATE MIGNON DELICACIES WITH DOUBLE FILLING
Difficulty level
CHOCOLATE MIGNON DELICACIES WITH DOUBLE FILLING
Ingredients
| RENO CONCERTO BIANCO 31,50% - melted at 45°C | g 250 |
| liquid cream 35% fat - at room temperature | g 125 |
| JOYPASTE TORRONCINO | g 30 |
Preparation
Pour the cream and the flavouring paste onto the chocolate and emulsify with a rubber spatula until you get a shiny and uniform.
Ingredients
| milk 3.5% fat | g 150 |
| glucose syrup | g 7,5 |
| RENO CONCERTO BIANCO 31,50% | g 275 |
| liquid cream 35% fat | g 300 |
| LILLY NEUTRO | g 25 |
| JOYPASTE PISTACCHIO 100% | g 80 |
Preparation
Bring milk and GLUCOSIO to boil, then add LILLY and beat with a whisk.
Pour the mixture and JOYPASTE onto chocolate and emulsify with an immersion blender.
While emulsifying, pour the cold cream in a stream.
Lest the namelaka cream rest in the fridge overnight.
Ingredients
| RENO CONCERTO FONDENTE 64% - tempered | To Taste |
Preparation
Fill a polycarbonate mould for choco bon bons with the tempered chocolate.
Gently shake and tap the mould to remove any bubble.
Wait a few seconds, then overturn the mould in order to remove the chocolate in excess and to create a thin chocolate shell.
Clean the borders of the mould from the chocolate in excess and let crystallize.
When hardened, remove the chocolate cups from the mould.
Half-fill the little chocolate cups with the nougat flavoured ganache and let crystallize.
Meanwhile, whip the namelaka in a planetary mixer with the whisk attachment (medium speed for 3-4 minutes), until foamy.
Transfer the namelaka in a pastry bag fitted with a plain basketweave tip and use it to fill the chocolate cups with waves of namelaka.
Decorate as you like most.
Chocolatier and Pastry Chef
