Via Lattea

Recipe

Created by
  • Massimo Carnio - Italian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri

Coating

Ingredients Preparation
  • 2000g
    Extra-Bitter Guayaquil

Melt at 50°C and temper at 31°C to make the shells. Pipe a quantity of chocolate sufficient to cover the whole mould. Vibrate the mould well to remove any air bubble trapped in the chocolate and then void the chocolate in excess to obtain a thin shell. Repeat the same procedure again. Place the moulds at 15°C and leave them to set.

Calamondin gelatin

Ingredients Preparation
  • 250g
    calamondin
  • 35g
    sugar
  • 6g
    pectin
  • 325g
    sugar
  • 18g
    glucose DE 43
  • 3g
    citric acid solution

In a pan, poach the sugar with the pectin; add the calamondins pulp and all the ingredients, except the citric acid. Bake at 70 brix, remove from the fire and add the citric acid. Pour the gelatine on a silpat and leave it to cool down. Mix it well with a scraper and pipe it on the chocolate shells previously prepared.

Earl Grey filling

Ingredients Preparation
  • 210g
    milk
  • 30g
    Bergamot Earl Grey tea
  • 5g
    dextrose
  • 300g
    Blanc Satin™
  • 50g
    cocoa mass
  • 15g
    glucose DE 43
  • 25g
    butter
  • 65g
    Mycryo™ Cocoa Butter

Boil the milk to 85°C and make an infusion with the earl grey tea for 5 minutes, then filter it. Pour it in a small jug, add the sugars, the chocolate couverture, the cocoa mass and the cocoa butter. Mix it well for about 3 minutes to obtain a shining texture. When the mixture reach a temperature of 29/30°C, pour it on the calamandin gelatine.

Orange crunch

Ingredients Preparation
  • 250g
    cane sugar
  • 6g
    orange zest infusion (24h brewing)
  • 3g
    grated ginger

Mix the sugar and the fresh orange zest with the ginger. Mix it carefully. Cover it and leave it to brew of at least 24 h. Add 40 g of pistachio cremino.

Pistachio Cremino

Ingredients Preparation
  • 200g
    Blanc Satin™
  • 110g
    pistachio paste

Bring the ingredients to 30°C and mix well. Add the orange and ginger crunch and mix well. Temper it at 26° on the marble table and pipe it into the shell. Fill the shell completely.

Assembly

Ingredients Preparation
  • Q.S.g
    Extra-Bitter Guayaquil

After having piped the three different textures in the shell, cool them down. Fill a piping bag with the Guayaquyl 64% chocolate and lay down some soft acetate sheets of the same size of the moulds to close them. Close the moulds and put them back in the fridge for 10 minutes. Remove the bonbons from the mould and place them on a Plexiglas board. Decorate them.  

Get in Touch