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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

Cioccolatino Cara Crakine™ e cocco

Ricetta

  1. Ganache al cocco
  2. Cara Crakine™ insert

Ganache al cocco

ingredienti preparazione
  • 25g
    cocco grattugiato
  • 125g
    Crema al 35%.

Far bollire e versare su

Lasciare in infusione 30 minuti e poi filtrare.
Prendere 175 g infuso.

  • 12g
    sorbitolo in polvere
  • 28g
    burro

Unire

  • 150g
    CHW-Q29SATI
  • 12g
    Liquore Malibu®

A 80°C, versare su

Riempire per metà gli stampini a semisfera.

Cara Crakine™ insert

ingredienti preparazione
  • 37g
    CHM-O38LSUP

Crystallise at 45°C

  • 125g
    FNF-X32CARACR

Mix with

Add to half filled moulds.
Seal moulds with crystallised chocolate.

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foglia di loto

foglia di loto

Trancetti di gelato all'avocado e cioccolato

Trancetti di gelato all'avocado e cioccolato

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