Reno X White 28% |
qb |
Colored Cocoa Butter |
qb |
PiÑa Colada Ravifruit |
550g |
Dextrose |
220g |
Inverted Sugar |
160g |
Butter |
370g |
Pralin Delicrisp Tropical |
CHOCOLATE SHELL
Ingredients
Reno X White 28%
qb
Colored Cocoa Butter
qb
Preparation
- Prepare the mould with a decoration made with tempered colored cocoa butter.
- Create a shell with Reno X White and pre-crystallize.
PIñA COLADA GANACHE
Ingredients
PiÑa Colada Ravifruit
550g
Reno X White 28%
1100g
Dextrose
220g
Inverted Sugar
160g
Butter
370g
Preparation
- Heat up the purées with inverted sugar and dextrose
- Pour on top of the chocolate and blend together with the butter till a smooth ganache.
- Pre-crystallize the ganache to 28°C.
- Pipe in the chocolate shells, fil up to 2/3 of the shells.
CRUNCHY LAYER
Ingredients
Pralin Delicrisp Tropical
Preparation
- Roll out the Cream between two sheets of baking paper or acetate, to a thickness of 1 mm.
- Place it in the freezer until getting hard.
- Cut the freezed Cream into discs with the diameter similar to internal area of the bonbon.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.