PRALINA SENSE 2.0 SWEET
A smooth wild flowers honey syrup with a subsequent taste of soft milk chocolate followed by a sweet infusion of rosemary. A perfect match of natural flavors.
|MINUETTO FONDENTE MADAGASCAR 72%||qb|
-In a chilled polycarbonate mold (18°C) spray some yellow colored cocoa butter tempered at 28°C
-Blow it using compressed air to in order to have a shadow effect
-Spray some tempered white cocoa butter at 28°C
-Let it crystallize and make a dark chocolate coverture MINUETTO MADAGASCAR 72% tempered at 31°C
|milled rosemary||g 15|
|ZUCCHERO INVERTITO||g 45|
|MINUETTO LATTE SANTO DOMINGO 38%||g 450|
|BURRO DI CACAO||g 100|
-Heat the water at 40°C, put the rosemary and infuse it for two hours.
-Heat at 70°C glucose, honey, invert sugar, salt and rosemary water previously filtered.
-Add MINUETTO LATTE SANTO DOMINGO 38% and mix.
-Add the low temperature melted cocoa butter.
-Put in the fridge overnight and use the following day or bring it to a maximum of 30°C and use immediately
|honey - wild flowers||g 60|
|Orange juice||g 5|
|grated orange zest - dried||g 2|
|milled rosemary - dried||g 0,5|
Bring all ingredients to 70°C and cool them at room temperature (prepare the day before)
- Pour on the covering bottom a drop of wild flowers honey concentrated.
- Pour the ganache almost filling the mold , if the ganache taken from the fridge is too thick heat it in the microwave up to 28-30 ° C maximum, blend with a spatula (no mixer).
- Put in the refrigerator until the ganache crystallizes
- Complete with MINUETTO FONDENTE MADAGASCAR 72% chocolate tempered at 31°C