|PRALIN DELICRISP PISTACHE||g 1200|
|CHOCOSMART CIOCCOLATO BIANCO||g 800|
Melt CHOCOSMART WHITE CHOCOLATE at 35 degrees and then add PRALIN DELICRISP PISTACHIO
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.
|TOFFEE D'OR CARAMEL||g 200|
|BURRO DI CACAO||g 40|
Warm up TOFFEE D'OR CARAMEL and the cocoa butter, mix them with the salt
With the help of a guitar cut rectangles of 2.5cm x 8cm
With a piping bag and a flat nozzle, dress a wave in the center of each bar.
|diced candied orange||qb|
optionally it is possible to place some orange cubes on the bar, before covering
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 pass through the trolley, optionally make strips of SINFONIA CIOCCOLATO DARK 68% with the help from a sac a poche.
Garnish with chopped pistachios and Dobla Daisy 77755
Creative pastry chef and Mixologist