Component 1Two Chocolate Shells
Ingredients
Method
Temper the Vanini Milk Chocolate 39% and the Regina Dark Chocolate 61% and fill the praline moulds.
Component 2White Pepper and Vanini Milk Chocolate 39% Ganache
Ingredients
650 gr | Fresh cream 35% mg |
127 gr | Glucose |
78 gr | Butter |
15,5 gr | White Pepper |
1275 gr | Milk Regina Chocolate 35% |
Method
Boil all together the ingredients. Pour the preparation over the Milk Regina 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).
Preparation
As soon as the ganache is ready and it is around 29-30°C, fill the moulds praline (already decorated with Milk Chocolate Vanini 39% and fill with Regina Dark Chocolate 61%).
Leave for 12 hours nearly, at room temperature (16°-18°C and 70% of humidity) and finally close them with Vanini Milk Chocolate 39% – be carefull that the thickness for closing the praline should be as the thickness of the shell, not more.