CHOCOLATE, TOFFEE AND PISTACHIO INGOT
Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Flat MA6100"
Difficulty level
Makes 4 ingots with Martellato's polycarbonate mould "Choco Log Flat MA6100"
Ingredients
| SINFONIA CIOCCOLATO BIANCO - tempered at 29°C | To Taste |
| SINFONIA CIOCCOLATO FONDENTE 68% - tempered at 31°C | To Taste |
Preparation
Spray the polycarbonate mould with an edible rust-brown color and let it dry.
Use tempered SINFONIA BIANCO 34% to create the first chocolate outer shell and let crystallize completely.
Create a second outer shell using SINFONIA FONDENTE 68% previously tempered at 31°C and let crystallize completely.
Ingredients
| TOFFEE D'OR CARAMEL | g 100 |
| JOYCREAM PISTACCHIO | g 200 |
| water | g 25 |
Preparation
Bring the water to a boil.
Add TOFFEE D'OR and mix.
Add JOYCREAM and mix again.
Ingredients
| CHOCOSMART CIOCCOLATO | To Taste |
Preparation
Melt CHOCOSMART at 28-30°C
Fill every ingot with a layer (60 gr) of toffee and pistachio soft ganache.
Fill another time with a second layer of CHOCOSMART (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.
