|DOLCE VARESE||g 1000|
|unsalted butter 82% fat||g 500|
Whip all the ingredients in a planetary mixer with paddle attachment for 7-8 minutes.
Fill cake pans for ¾ with about 500 grams of dough.
Bake at 180°C for 45 minutes.
Unmould and let cool down completely.
Chop with a cutter and set aside.
|WONDERCHOC WHITE||g 700|
Whip WONDERCHOC in a planetery mixer.
For each kg of amorpolenta crumbs add about 300-350 grams of the whipped WONDERCHOC.
Create some balls of the desired size (6-10 grams), place them on a tray covered with parchment paper and insert the lollypop stick.
Place in the fridge for at least 1 hour or in the blast chiller on the positive program.
Heat CHOCOSMART at 32-35°C.
Dip the still cold cake pops inside the caramel glaze.
Place them on a tray covered with a silicone mat and, before they are completely crystallized, place over Dobla decorations: Rose 2D, Peach Blossom, Purple flower or Daisy.
Store in the fridge and serve at room temperature.
Pastry Chef, Chocolatier and Baker