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Ingredients

JOYCREAM WHITE g 600
RENO CONCERTO BIANCO 31,50% g 450
rum g 50-60

Preparation

Melt chocolate at 40°C and stir in JOYCREAM WHITE.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes. 

Ingredients

RENO CONCERTO BIANCO 31,50% To Taste
Final composition

Shape the dough into small balls.
Roll them directly into the sponge cake crumble or, as an alternative, dip them into tempered RENO CONCERTO BIANCO 31.5% and roll them into crumble immediately after.
Keep in a cool and dry place (15-20°C).

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani
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You can replace chocolate with one of the NOBEL line products in the same amount.
Rum can be replaced by 150g of ZUCCHERO INVERTITO.

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