WHITE CHOCOLATE AND APRICOT BARS
Difficulty level
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 |
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.
Chocolatier and Pastry Chef
