vegan lemon and hazelnut praline
Difficulty level
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.
leave to crystallize, warm up the surface with a heat gun,
close with a further layer of chocolate;
let it crystallize again and unmold
Pastry Chef
