IRCA | BLUE AGATE

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% - tempered qb
BURRO DI CACAO - tempered blue qb
BURRO DI CACAO - tempered white qb
BURRO DI CACAO - tempered black qb

Preparation

Refrigerate a polycarbonate mould at 18 °C.

Pour in 1 drop of white, blue and black cocoa butter, then spray with air only using an airbrush

Remove the excess of cocoa butter and let crystalize.

Create a chocolate shell using tempered SINFONIA FONDENTE 68%, remove excess and let crystallize.

Ingredients

liquid cream 35% fat g 50
FRUTTIDOR MIRTILLO g 100
SINFONIA CIOCCOLATO BIANCO g 100

Preparation

Melt the SINFONIA FONDENTE 56% at 45° in the microwave. In a separate bowl, use an immersion blender to emulsify the FRUTTIDOR and the liquid cream.

Now, make a ganache and take its temperature to 28 °C, then pour into the mould and fill it almost completely, leaving an empty space of a couple of cm from the top edge.

Make it crystallize.

Final composition

Once the ganache is solidified, close the praline with tempered SINFONIA FONDENTE 68%.

Wait for the crystallization to be completed before removing from the mould.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef