Hazelnut Bonbon
Difficulty level
Ingredients
| RENO X CIOCCOLATO BIANCO 28% - Add ingredient to taste | To Taste |
| RENO X CIOCCOLATO FONDENTE 54,5% - Add ingredient to taste | To Taste |
Preparation
Temper Reno X White 28% to 28* Celsius
Temper Reno X Dark 54% to 28* Celsius
Combine the two and gently create a swirl
Create a shirt clean the excess chocolate and let it crystallize.
Ingredients
| NOCCIOLATA BIANCA | g 300 |
| RENO X CIOCCOLATO AL LATTE 33,6% - Reno X should be melted at 45 degrees | g 15 |
| PRALIN DELICRISP CLASSIC | g 125 |
Preparation
Mix the Reno X and the delicrisp classic and mix well.
Mix in the nocciolata bianca with a spatula and use at 26 ° C
As last step of the recipe, proceed with the filling
Let set to crystallize
Close shell with Reno X milk and white mix
Corporate Pastr Chef
