MALTERÌA

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

Remove the cocoa butter in excess using a rasp and let pre-crystallize.

Use the spray gun to create a shading effect with the egg yellow coloured cocoa butter. Cover the inside of the mould evenly with grey coloured cocoa butter, still using the spray gun.

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.

When still warm, pour the beer reduction onto the remaining ingredients, then use an immersion blender to emulsify the mixture, until you get a well-combined shiny ganache.

Use the ganache at 28°C.

Use a spatula to combine all the ingredients into a uniform mixture.

Spread in a thin layer between two sheets of parchment paper.

Refrigerate to make it hardens, then use a ring to cut the cremino into small discs having the same dimension of the choco bon bon.

Store in the fridge until you have to use them.