SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
|BURRO DI CACAO - black coloured, tempered at 28°C||To Taste|
|BURRO DI CACAO - egg yellow coloured, tempered at 28°C||To Taste|
|BURRO DI CACAO - grey coloured, tempered at 28°C||To Taste|
|RENO CONCERTO FONDENTE 64% - tempered||To Taste|
Use a brush and a spray gun to create some dots of black coloured cocoa butter on the inside of the mould.
Remove the cocoa butter in excess using a rasp and let pre-crystallize.
Use the spray gun to create a shading effect with the egg yellow coloured cocoa butter. Cover the inside of the mould evenly with grey coloured cocoa butter, still using the spray gun.
Remove the excess with a rasp and let pre-crystallize.
Create a thin chocolate shell, remove the chocolate in excess from the mould and let crystallize.
|malted beer - previously brought to boil and reduced to the 50% of its initial volume||g 200|
|SINFONIA CIOCCOLATO BIANCO||g 550|
|BURRO DI CACAO||g 100|
When still warm, pour the beer reduction onto the remaining ingredients, then use an immersion blender to emulsify the mixture, until you get a well-combined shiny ganache.
Use the ganache at 28°C.
|SINFONIA CIOCCOLATO LATTE 38% - melted at 40°C||g 300|
|PRALINE AMANDE NOISETTE||g 180|
Use a spatula to combine all the ingredients into a uniform mixture.
Spread in a thin layer between two sheets of parchment paper.
Refrigerate to make it hardens, then use a ring to cut the cremino into small discs having the same dimension of the choco bon bon.
Store in the fridge until you have to use them.
Use the ganache to fill the chocolate shells for 3/4 of their volume.
When crystallized, insert the disc of crunchy cremino.
Close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.