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

Cioccolatino Zéphyr™ maracuya e cocco

Ricetta

  1. Ganache al coco
  2. Composta al frutto della passione
  3. Preparazione

Ganache al coco

ingredienti preparazione
  • 250g
    Crema al 35%.
  • 50g
    cocco grattugiato

Far bollire

Lasciare in infusione per 30 minuti, quindi filtrare.

  • 175g
    infusione

Raccogliere

  • 55g
    burro
  • 25g
    sorbitolo in polvere

Aggiungere

Scaldare a 80°C

  • 25g
    Liquore Malibu®
  • 300g
    CHW-N34ZEPH

Quindi versare su

Composta al frutto della passione

ingredienti preparazione
  • 130g
    acqua
  • 250g
    purea di frutto della passione

Riscaldare a 40°C

  • 180g
    zucchero
  • 8g
    pectina gialla

Incorporare

Cuocere il tutto a 103°C.

Preparazione

ingredienti preparazione
  • colorante giallo in polvere
  • NCB-HD703-BY
  • MLD-090570

Spruzzare gli stampi con del burro di cacao giallo.
Rivestire con cioccolato Zéphyr™ temperato. 
Decorare con la composta al maracuya, poi con crema ganache al cocco. 
Sigillare con cioccolato Zéphyr™ temperato.

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Amaretti

Amaretti

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