1946
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Difficulty level
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
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.
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.
Chocolatier and Pastry Chef
