|PRALIN DELICRISP CLASSIC||g 1200|
|CHOCOSMART CIOCCOLATO LATTE||g 800|
Melt CHOCOSMART MILK CHOCOLATE at 35 degrees and then add PRALIN DELICRISP CLASSIC.
The ratio between chocosmart and pralin delicrisp must always be 40% / 60% of the total product.
Place a sheet of acetate on a rigid plate, and a Frame with a size of 36cm x 36cm and a height of 0.5cm into which 2kg of mixture will be poured.
Place in a crystallizer at about 15 degrees until completely cooled.
Place a light layer of chocolate on the bottom, once solidified, before cutting it with the guitar.
|SINFONIA NOCCIOLATO BIANCO||g 300|
|NOCCIOLATA BIANCA||g 50|
|unsalted butter 82% fat||g 50|
Melt SINFONIA NOCCIOLATO BIANCO at 45 degrees and add the butter and NOCCIOLATA BIANCA.
With the help of a guitar cut rectangles of 2.5cm x 8cm
With a pastry bag and a smooth round nozzle n ° 8, dress a spiral of ganache in the center of each bar.
With the help of an enrobing trolley, cover each bar with SINFONIA CIOCCOLATO AL LATTE 38% and before the complete crystallization of the chocolate, while the bars cross the trolley, make strips of SINFONIA CIOCCOLATO BIANCO with the help of a bag. few.
Decorate with CRISPIES MIX 57405
Creative pastry chef and Mixologist