IRCA | Mr. G

Ingredients

IRCA BROWNIES CHOC g 1000
water g 125
eggs g 125
unsalted butter 82% fat g 250
SINFONIA CIOCCOLATO FONDENTE 56% g 300

Preparation

Emulsify butter and chocolate in order to prepare a ganache.

In a planetary mixer, blend the remaining ingredients with a flat paddle with a flat paddle for 2-3 minutes.

Add the ganache and mix for another minute.

Pour the mixture into suitable moulds and bake at 175°C for 12/15 minutes.

Ingredients

liquid cream 35% fat g 250
milk 3.5% fat g 250
egg yolk g 100
caster sugar g 50

Preparation

Bring milk and liquid cream to the boil in a microwave or in a pot.

In a separate bowl, add yolks to sugar and stir.

Once the milk and liquid cream mixture begins to boil, add the yolks and sugar mixture to it.

Continue to cook, stirring from time to time, until it reaches the temperature of 82°C.

Preparation

Add 500g of crème anglaise (at 50/60°C) to SINFONIA GIANDUIA FONDENTE and emulsify with the aid of an immersion blender.

Pour 150g of cremeux in the silicone mould for inserts and freeze.

Preparation

Emulsify chocolate together with the praline, then add DELICRISP.

Once it is done, spread it onto the tenerella cake base and refrigerate.

Ingredients

liquid cream 35% fat g 300
SINFONIA NOCCIOLATO BIANCO g 600
liquid cream 35% fat g 700
water g 80
LILLY NEUTRO g 80

Preparation

Emulsify milk and chocolate in order to prepare a ganache.

Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.

Final composition

In a silicone mould, pour a layer of light mousse, add the frozen crémeux, cover with a second layer of mousse and close with tenerella cake spread with the crunchy chocolate filling.

Freeze until it hardens completely.

Remove from the mould and glaze with MIRROR GIANDUIA previously heated at 50/55°C.

Decorate with gianduia chocolate shavings.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef