APRICOT AND HAZELNUT BONBON
Difficulty level
Ingredients
| BURRO DI CACAO - COLORED ORANGE, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED WHITE, TEMPERED AT 28°C | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% | To Taste |
Preparation
In a polycarbonate mold chilled at 18°C,
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.
Once crystallized, create a chocolate shirt using Sinfonia 38% milk chocolate, clean the excess chocolate and let it crystallize.
Ingredients
| Frutta in crema Cesarin - Apricot | To Taste |
Ingredients
| JOYPASTE NOCCIOLA PIEMONTE | g 125 |
| PRALINE NOISETTE | g 125 |
| SINFONIA CIOCCOLATO BIANCO | g 190 |
| vegetable oil | g 20 |
| DELICRISP | g 20 |
| GRANELLA DI NOCCIOLA | g 30 |
Preparation
Temper the chocolate at 28.5°C, add the Piedmont hazelnut Joypaste, the noisette praline, the rice oil and mix well.
Finally add the delicrisp and the hazelnut crunch.
Then proceed with the filling by creating a layer of fruit in apricot cream and one of cremino.
working with Sinfonia 38% milk chocolate.
Chocolatier and Pastry Chef
