ITALIAN ESSENCES
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Difficulty level
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% - tempered | To Taste |
| SINFONIA CIOCCOLATO BIANCO - tempered | To Taste |
Preparation
Trasfer the tempered chocolate into a pastry bag, then streak the inside of the mould and fill it up with both white and milk chocolate.
Gently shake the mould, then overturn and remove the excess.
Let the chocolate shells crystallize.
Ingredients
| liquid cream 35% fat - heated to 60°C | g 250 |
| JOYPASTE RÉGLISSE/LIQUIRIZIA - melted into the cream | g 40 |
| RENO CONCERTO FONDENTE 64% | g 250 |
Preparation
Combine all the ingredients and emulsify with an immersion blender.
Use the ganache at 28°C.
Ingredients
| unsalted butter 82% fat - softened | g 100 |
| JOYPASTE MENTA BIANCA | g 60 |
| SINFONIA CIOCCOLATO BIANCO - tempered | g 250 |
Preparation
With the aid of a spatula, combine the flavouring paste to the butter.
Combine with the chocolate.
Use 28°C.
Half-fill the chocolate shells with the licorice ganache, then let crystallize.
When the first filling is fully hardened, fill the shells up with the mynt cremino.
Let crystallize, then close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.
Chocolatier and Pastry Chef
