CHOCOLATE FRUITS
MODERN MILK CHOCOLATE SINGLE-PORTION WITH ALMOND AND ORANGE
Difficulty level
MODERN MILK CHOCOLATE SINGLE-PORTION WITH ALMOND AND ORANGE
Ingredients
| TOP FROLLA | g 500 |
| unsalted butter 82% fat | g 225 |
| eggs | g 50 |
| almond flour | g 150 |
Preparation
Mix all ingredients together and refrigerate for 2 hours at least.
Use a dough sheeter to roll out the shortcrust pastry in a 3-4 mm thick pastry sheet and bake at 170-180°C.
Ingredients
| milk | g 100 |
| water | g 100 |
| LILLY NEUTRO | g 45 |
| MOGADOR PREMIUM | g 200 |
Preparation
Emulsify water, milk, LILLY NEUTRO and MOGADOR PREMIUM.
Half-fill the silicone mould for inserts and freeze.
Ingredients
| FRUTTIDOR ARANCIA | g 400 |
| water | g 60 |
| LILLY NEUTRO | g 60 |
Preparation
Blend water, LILLY NEUTRO and FRUTTIDOR ARANCIA.
Pour the orange jelly in the same silicone mould for inserts, onto the frozen almond jelly, and freeze.
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | g 600 |
| liquid cream 35% fat | g 350 |
| liquid cream 35% fat | g 600 |
| water | g 70 |
| LILLY NEUTRO | g 70 |
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Ingredients
| MIRROR CIOCCOLATO |
Half-fill the silicone mould with the chocolate mousse, then place the freezed jellified insert; cover with other mousse and close with the shortcrust pastry base, previously covered with PRALIN DELICRISP CLASSIC.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, glaze with MIRROR CIOCCOLATO heated at 45-50°C, some spots of coppery hydroalcoholic colour and dress the top of the single-portion with slices of CHOCOLATE ORANGE LID.
Pastry Chef
