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Ingredients

BURRO DI CACAO - COLORED RED, TEMPERED AT 28°C g
BURRO DI CACAO - COLORED ORANGE, TEMPERED AT 28°C g
SINFONIA CIOCCOLATO BIANCO g

Preparation

In a polycarbonate mold refrigerated at 18°C, spray small circles of red cocoa butter inside the mold using a compressor and an airbrush and allow to crystallise.
Spray small circles of orange cocoa butter inside the mold, using a compressor and an airbrush, and let them crystallize.
Spray the entire mold with white cocoa butter, clean the excess and let it crystallize.

Ingredients

CARAMELIZED ALMOND PIECES​ - ALMOND BRITTLE g
Dehydrated Fruits To Taste
Final composition

Temper the Sinfonia white chocolate at 28.5°C, add 5% Almond Brittle
Pour into the appropriate polycarbonate moulds, vibrate them for a few seconds to eliminate any air bubbles.
Adhere the Apricot HG and the Almond Brittle.

Francesco Maggio
Francesco Maggio

Chocolatier and Pastry Chef

Recipe created for you by Francesco Maggio