CANOABO BON BON DOMORI
Difficulty level
Ingredients
| CRIOLLO CANOABO DARK 62% | g 655 |
| liquid cream | g 570 |
| glucose syrup - 60 DE | g 155 |
| softened butter | g 60 |
Preparation
Heat the cream with the glucose to 30°C and add it to the chocolate previously melted at 45°C
Emulsify well
Add the softened butter and continue to emulsify.
Use at 30°C
Ingredients
| SUR DEL LAGO DARK 72% | To Taste |
Preparation
Precrystallize SUR DEL LAGO chocolate at 30.5°C and create the shell
Fill the pralines with the canoe ganache
Allow to crystallize for at least 8 hours before closing.
