IRCA | RAINDROPS

Ingredients

NOBEL BIANCO - melted at 45°C g 200
PRALIN DELICRISP FRUITS ROUGES g 200

Preparation

Combine the ingredients and use the mixture to fill some small hemispherical silicone moulds.

Let fully crystallize in the fridge, the remove from moulds.

Ingredients

NOBEL BIANCO - melted at 45°C g 200
PRALIN DELICRISP CITRON MERINGUE g 200

Preparation

Combine the ingredients and use the mixture to fill some small hemispherical silicone moulds.

Before it begins to harden, pair with the red fruit hemispherepreviously created.

Let crystallize in the fridge until fully hardened.

Ingredients

RENO CONCERTO BIANCO 31,50% - tempered qb
RENO CONCERTO LATTE 34% - tempered qb
Final composition

Wait for the raindrops to be fully crystallized, then remove them from moulds and place them onto some golf tees, glaze with the different kinds of tempered chocolate so as to create a marble effect.

Once crystallized, remove the raindrops.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef