IRCA | CHOCOLATE INGOT WITH TOFFEE, PEANUT AND MILK CHOCOLATE DOUBLE FILLING

CHOCOLATE INGOT WITH TOFFEE, PEANUT AND MILK CHOCOLATE DOUBLE FILLING

Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Round MA6101"

 

Difficulty level

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% - tempered at 31°C qb
SINFONIA CIOCCOLATO LATTE 38% - tempered at 28°C qb
SINFONIA CIOCCOLATO BIANCO - tempered at 28°C qb

Preparation

Decorate the polycarbonate mould with some drops of tempered CIOCCOLATO SINFONIA LATTE 38% and CIOCCOLATO SINFONIA BIANCO, then use an airbrush to drizzle the mould to give a blurred effect.

Use tempered SINFONIA CIOCCOLATO FONDENTE 68% to create a chocolate outer shell and let crystallize completely.
 

Ingredients

TOFFEE D'OR CARAMEL g 100
JOYCREAM NOCCIOLINA g 200
water g 20

Preparation

Bring the water to a boil.

Add TOFFEE D'OR and mix.

Add JOYCREAM and mix again.

Preparation

Melt CHOCOSMART at 28-30°C

Final composition

Fill every ingot with a layer (60 gr) of toffee and peanut soft ganache.

Fill another time with a second layer of CHOCOSMART CIOCCOLATO LATTE (50 gr) previously melted at 28-30°C. Don't fill completely, leave a thin layer to close the chocolate ingot.

Let it cool at 15-16°C for 15 minutes.

Close the ingot with tempered SINFONIA FONDENTE 68%, let it crystallize before unmoulding