With its exotic and unmistakable flavor, this recipe puts Dubai Chocolate in the spotlight. A creation that blends elegance and indulgence, perfect for those who want to stand out by riding one of the hottest trends of the moment.
Ingredients
| BURRO DI CACAO - colored green, tempered at 28°C | To Taste |
| BURRO DI CACAO - colored yellow, tempered at 28°C | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% | To Taste |
Preparation
In a polycarbonate mold refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and let it pre-crystallize.
Temper the Sinfonia 38% milk chocolate at 29°C. Fill a polycarbonate mold in the shape of a bar with the tempered chocolate.
Tap the mold to remove air bubbles and turn upside down to remove the excess chocolate.
Remove the excess and leave to crystallize.
Ingredients
| PRALIN DELICRISP DUBAI PISTACHIO | To Taste |
Preparation
Fill with PRALIN DELICRISP DUBAI PISTACHIO.
Pastry Chef
