Recipes

Clementine
by Salvatore Toma

Copyright photo
Clementine

Component 1Clementine and Regina Milk Chocolate 35% Ganache

Ingredients
1275 gr Regina Milk Chocolate 35%
650 gr Fresh Cream 35% mg
127 gr Glucose
78 gr Butter
10 gr Cinnamon steaks
4 Clementine peel (mandarin)
18 gr Star anise
Method

Prepare a cold infusion with cream, clementine peel, star anise and cinnamon steaks; mix, cover with the film and put for a night in the refrigerator.

Warm and filter. Add all together the other ingredients and boil. Pour the preparation over the Regina Milk Chocolate 35%.

Emulsify, clean the mixer and emulsify again. Pour all the preparation into a bowl, cover with the film (in a way that the film it’s in contact with the ganache). Wait till cold down to 29-30°C.

Component 2Decorated Regina Dark Chocolate Shell 61%

Ingredients
as required Regina Dark Chocolate 61%
as required Cocoa Butter
as required Orange Food Coloring - Lipid Fat Soluble
Method

Temper the Cocoa Butter and mix with the coloring.

Make an orange decoration on the praline mould. Wait to cristalized.

Temper the Regina Dark Chocolate 61% and mould the praline shells.

Preparation

Riprendere la ganache a 29-30°C, riempire i gusci fondenti.

Lasciar riposare 12 h circa e chiudere, facendo attenzione che lo spessore dello zoccolo di chiusura sia come lo spessore della camicia.