facebook-tracking-pixelIRCA | 1946

1946

SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA

Difficulty level

Ingredients

BURRO DI CACAO - green coloured, tempered at 28°C To Taste
BURRO DI CACAO - red coloured, tempered at 28°C To Taste
BURRO DI CACAO - white coloured, tempered at 28°C To Taste
SINFONIA CIOCCOLATO BIANCO - tempered To Taste

Preparation

Use a brush torizzle the polycarbonate mould with green coloured cocoa butter.

Remove the excess with a rasp and let pre-crystallize.

Use a brush and a spray gun to create some dots of red coloured cocoa butter on the inside of the mould.

Remove the excess with a rasp and let pre-crystallize.

Use a spray gun to cover the inside of the mould with white cocoa butter.

Remove the excess with a rasp and let pre-crystallize.

Create a thin chocolate shell, remove the chocolate in excess from the mould and let crystallize.

Ingredients

SINFONIA CIOCCOLATO BIANCO - tempered g 125
JOYPASTE PISTACCHIO SICILIA g 70

Preparation

Mix the two products until well combined.

Use the ganache at 28°C.

Ingredients

WONDERCHOC WHITE - heated to 30°C g 100
JOYPASTE VANIGLIA BIANCA g 10

Preparation

Mix the two products until well combined.

Use the ganache at 28°C.

Ingredients

FRUTTIDOR LAMPONE - at room temperature g 150
SINFONIA CIOCCOLATO BIANCO - melted at 40°C g 275
BURRO DI CACAO - melted at 40°C g 15

Preparation

Emulsify all the ingredients with an immersion blender.

Use the ganache at 28°C.

Final composition

Fill the chocolate shell for 1/3 with the pistachio cremino.

Let crystallize, then fill another 1/3 with the vanilla cremino.

Let crystallize, then fill up the remaing 1/3 with the raspberry ganache.

Let crystallize, then close the shell with the tempered chocolate.

Wait for the choco bon bons to be fully crystallized before unmoulding.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani