STRUDEL CHOCO BON BON
TINY CHOCOLATE CUP FILLED WITH APPLE & CINNAMON GANACHE
|RENO CONCERTO FONDENTE 58% - tempered||qb|
Use tempered RENO CONCERTO FONDENTE 58% to fill a polycarbonate mould for little cups.
Gently shake and tap the mould to remove any bubble.
Wait a few seconds, then overturn the mould in order to remove the chocolate in excess and to create a thin chocolate shell.
Clean the borders of the mould from the chocolate in excess and let crystallize.
|RENO CONCERTO BIANCO 31,50%||g 600|
|green apple purée - heated to 60°C||g 300|
|lemon juice - heated to 60°C||g 25-30|
|rum 70°||g 20|
|cinnamon powder||g 1|
Emulsify apple purée, lemon juice and cinnamon.
Pour the mixture onto chocolate and emulsify.
While keeping emulsifying, add the rum.
When the ganache is done, let it cool down to 28°C before using it.
Remove the chocolate cups from the mould and fill them with the apple ganache.
Close the cups with RENO CONCERTO FONDENTE 58% or RENO CONCERTO BIANCO 31.5% temperato.
Decorate as you like most.