facebook-tracking-pixelIRCA | vegan lemon and hazelnut praline

Ingredients

SINFONIA VEGAN M*LK DF To Taste
BURRO DI CACAO To Taste

Preparation

Inside a clean polycarbonate semisphere mold and at a temperature
 of about 16-18° degrees, 
give a brushstroke of tempered gold cocoa butter at 28° degrees, 
to cover half of the semisphere cavity.
wait for the crystallization and proceed by making 
a shirt with tempered vegan DF chocolate.

Ingredients

FARCICIOCK LEMON - Cesarin To Taste

Preparation

Place a small quantity of Lemon Farciciock on the bottom
of the crystallized semisphere.

Ingredients

SINFONIA VEGAN M*LK DF g 750
JOYPASTE NOCCIOLA PIEMONTE g 300
- coconut fat g 75
sunflower seed oil g 75
GRANELLA DI NOCCIOLA - toasted g 100

Preparation

mix together the coco butter, the oil and the hazelnut paste, 
add the tempered chocolate and finally the chopped hazelnuts.
mix well and dress inside the semispheres.

 

Final composition
leave to crystallize, warm up the surface with a heat gun,
close with a further layer of chocolate;
let it crystallize again and unmold
Davide Lista
Davide Lista

Pastry Chef

Recipe created for you by Davide Lista