Component 1Regina Dark Chocolate Shell 61%
Ingredients
Method
Temper the Regina Dark Chocolate 61% and fill the praline moulds.
Otherwise, you can use Dark Shells for Truffles, like in the picture.
Component 2Vanini White Chocolate Ganache
Ingredients
| 240 gr | Fresh cream 35% mg |
| 2 | Saffron bags |
| 76 gr | Butter |
| 56 gr | Inverted sugar |
| 20 gr | Sorbitol |
| 540 gr | Vanini White Chocolate |
| 36 gr | Cocoa Butter |
Method
Boil the infusion of fresh cream and saffron with the ingredients.
Pour on the Vanini White Chocolate and the Cocoa Butter.
Preparation
Mix to make the Vanini White Chocolate ganache.
When it reaches the correct temperature, fill the moulds that have been previously coated with Regina Dark Chocolate 61%.
Allow to crystallize and close with Regina Dark Chocolate 61%.
If you used Dark Shells for Truffles , roll them in Regina Dark Chocolate 61%
