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PRALINA SENSE 1.0 SOUR

Soft, sour and scented Lime syrup quickly followed by a lime, cardamom and creamy white chocolate ganache. 

Difficulty level

Preparation

- In a polycarbonate mold refrigerated at 18°C, spray some green colored cocoa butter tempered at 28°C
- Blow it with compressed air to get a gradient effect
- Spray some tempered white cocoa butter at 28°C
- Let it crystallize and make a MINUETTO FONDENTE SANTO DOMINGO 75% chocolate shell tempered at 31°C

Ingredients

GLUCOSIO g 40
ZUCCHERO INVERTITO g 50
dextrose g 30
lime juice g 120
cardamom g 2
grated lime zest g 8
SINFONIA CIOCCOLATO BIANCO g 340
BURRO DI CACAO g 9

Preparation

- Heat the lime juice at 40°C and infuse the cardamom for 2 hours.
- Filter the juice by removing the cardamom.
- Heat GLUCOSIO, ZUCCHERO INVERTITO, dextrose, lime juice and cardamom at 70°C.
- Add SINFONIA CIOCCOLATO BIANCO and mix.
- Add the cocoa butter melted at low temperature.
- Put in the fridge overnight and use the next day or bring it to 28-30°C maximum and use immediately.

Ingredients

GLUCOSIO g 120
lime juice g 20
grated lime zest g 5

Preparation

Bring all the ingredients to 70°C and leave them to cool at room temperature (prepare the day before)

Final composition

-Pour a drop of concentrated lime on the bottom of the coverture
-Pour the ganache and fill the mold almost completely if the ganache taken from the fridge is too thick heat it in the microwave up to 30°C maximum, blend with a spatula (no mixer).
-Put in the refrigerator until the ganache crystallizes
-Complete with tempered MINUETTO FONDENTE SANTO DOMINGO 75% chocolate

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DO NOT CHEW! Let it melt slowly

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