PRALINA SENSE 5.0 BITTER
Difficulty level
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | To Taste |
Preparation
- In a chilled polycarbonate mold (18°C) spray some black colored cocoa butter tempered at 28°C
- Let it crystallize and make a chocolate shell using MINUETTO FONDENTE SANTO DOMINGO 75% tempered at 31°C
Ingredients
| water | g 300 |
| GLUCOSIO | g 80 |
| ZUCCHERO INVERTITO | g 70 |
| dextrose | g 80 |
| salt | g 1 |
| soluble coffee | g 30 |
| MINUETTO FONDENTE MADAGASCAR 72% | g 450 |
| BURRO DI CACAO | g 100 |
Preparation
-Boil water
-Add the soluble coffee and mix
-Add salt, sugars and well mix
-Add chocolate and mix
-Add the melted cocoa butter and mix
-Put in the refrigerator overnight and use the following day or bring it to 28-30°C maximum and use immediately
Ingredients
| GLUCOSIO | g 60 |
| water | g 100 |
| soluble coffee | g 20 |
| caster sugar | g 120 |
Preparation
Boil water, add all the other ingredients and mix
-Cool at room temperature (prepare the previous day)
-Pour on the shell bottom a drop of concentrated espresso
-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, blending with a spatula (no mixer)
-Put in the refrigerator until the ganache crystallizes
-Complete with chocolate MINUETTO FONDENTE SANTO DOMINGO 75% tempered at 31°C
