CRÈME BRÛLÉE CHOCO BON BON
EXQUISITE CHOCO BON BON WITH CRÈME BRÛLÉE FLAVOUR
|MINUETTO LATTE SANTO DOMINGO 38% - tempered||To Taste|
|CHOCOSMART CIOCCOLATO - melt at 30°C||To Taste|
Use tempered MINUETTO LATTE SANTO DOMINGO 38% to fill a polycarbonate mould for choco bon bons.
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 pre-crystallize. Let it hardens, then fill the chocolate shells with CHOCOSMART, tap the mould and remove the excess.
|PRALIN DELICRISP NOIR - heated to 30°C||To Taste|
Spread DELICRISP in a thin layer between two sheets of parchment paper.
Refrigerate to make it harden, then use a steel ring to cut into small discs.
Store in fridge until you need to use them.
|SINFONIA CIOCCOLATO BIANCO - melt at 45°C||g 500|
|liquid cream 35% fat - at room temperature||g 250|
|JOYPASTE CREMA BRULEE||g 160|
Dissolve the flavouring paste into cream.
Pour the cream onto chocolate and emulsify with an immersion blender.
Use the ganache at 28°C.
Use the ganache to fill the chocolate shells for 2/3 of their volume, lay a disc of crunchy filling and let crystallize.
Close the shells with tempered MINUETTO LATTE SANTO DOMINGO 38% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.