PRALINA SENSE 1.0 SOUR
Soft, sour and scented Lime syrup quickly followed by a lime, cardamom and creamy white chocolate ganache.
Difficulty level
Soft, sour and scented Lime syrup quickly followed by a lime, cardamom and creamy white chocolate ganache.
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | To Taste |
Preparation
- In a polycarbonate mold refrigerated at 18°C, spray some green colored cocoa butter tempered at 28°C
- Blow it with compressed air to get a gradient effect
- Spray some tempered white cocoa butter at 28°C
- Let it crystallize and make a MINUETTO FONDENTE SANTO DOMINGO 75% chocolate shell tempered at 31°C
Ingredients
| GLUCOSIO | g 40 |
| ZUCCHERO INVERTITO | g 50 |
| dextrose | g 30 |
| lime juice | g 120 |
| cardamom | g 2 |
| grated lime zest | g 8 |
| SINFONIA CIOCCOLATO BIANCO | g 340 |
| BURRO DI CACAO | g 9 |
Preparation
- Heat the lime juice at 40°C and infuse the cardamom for 2 hours.
- Filter the juice by removing the cardamom.
- Heat GLUCOSIO, ZUCCHERO INVERTITO, dextrose, lime juice and cardamom at 70°C.
- Add SINFONIA CIOCCOLATO BIANCO and mix.
- Add the cocoa butter melted at low temperature.
- Put in the fridge overnight and use the next day or bring it to 28-30°C maximum and use immediately.
Ingredients
| GLUCOSIO | g 120 |
| lime juice | g 20 |
| grated lime zest | g 5 |
Preparation
Bring all the ingredients to 70°C and leave them to cool at room temperature (prepare the day before)
-Pour a drop of concentrated lime on the bottom of the coverture
-Pour the ganache and fill the mold almost completely if the ganache taken from the fridge is too thick heat it in the microwave up to 30°C maximum, blend with a spatula (no mixer).
-Put in the refrigerator until the ganache crystallizes
-Complete with tempered MINUETTO FONDENTE SANTO DOMINGO 75% chocolate
"To heighten the experiences close your eyes
"
DO NOT CHEW! Let it melt slowly
