IRCA | PRALINA SENSE 2.0 SWEET

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.

Difficulty level

Preparation

-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

Ingredients

water g 160
milled rosemary g 15
GLUCOSIO g 40
ZUCCHERO INVERTITO g 45
honey g 100
salt g 1
MINUETTO LATTE SANTO DOMINGO 38% g 450
BURRO DI CACAO g 100

Preparation

-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

Ingredients

honey - wild flowers g 60
GLUCOSIO g 40
Orange juice g 5
grated orange zest - dried g 2
milled rosemary - dried g 0,5

Preparation

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

Final composition

- 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