IRCA | PRALIN AND SNACK FRIZZZI POP PINK

PRALIN AND SNACK FRIZZZI POP PINK

Pralines with a fizzy filling

Difficulty level

Ingredients

SINFONIA CIOCCOLATO BIANCO - tempered at 28°C qb

Preparation

Fill the mold with chocolate.
Vibrate and turn the mold upside down to remove excess chocolate.
Clean up excesses and set to crystallize.

Ingredients

JOYCREAM FRIZZZI POP PINK g 200
SINFONIA CIOCCOLATO BIANCO - melted at 45°C g 20

Preparation

Combine the two ingredients.

Final composition

Fill the chocolate shells with the fizzy filling.

Refrigerate until completely hardened.

Close the mold with tempered SINFONIA BIANCO.

Wait for the praline to be completely crystallize before removing it from the mold.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef