|PRALIN DELICRISP CARAMEL FLEUR DE SEL||g 1200|
|CHOCOSMART CARAMEL CRUMBLE||g 800|
Melt CHOCOSMART CARAMEL CRUMBLE at 35 degrees and then add PRALIN DELICRISP CARAMEL FLEUR DE SEL
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.
|JOYCREAM SPECULOOS||g 500|
|SINFONIA CIOCCOLATO LATTE 38%||g 250|
Melt the chocolate at 45/50 degrees and add JOY CREAM SPECULOOS.
The relationship with JOY CREAM SPECULOOS must always be double the amount of chocolate.
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 cylinder of ganache in the center / side of each barrett
Before covering, it is possible to place some crumbled Speculoos biscuits on top of the bar
With the help of an enrobing trolley, cover each bar with SINFONIA CIOCCOLATO AL LATTE 38%
Decorate with Dobla Cinnamon 77309 and Star Anise 77308
Creative pastry chef and Mixologist