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

Lecca-Lecca al Cara Crakine™ e Grue di Cacao Extra-Bitter Guayaquil

Ricetta

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  1. GANACHE CARACRAKINE™
  2. ALTRI INGREDIENTI
  3. MONTAGGIO

GANACHE CARACRAKINE™

ingredienti preparazione
  • 600g
    FNF-X32CARACR

Scaldare a circa 30°C

  • 100g
    NCB-HD703-BY

Incorporare a circa 50°C 

  • 200g
    NPN-HA1BY
  • 8g
    Sale Maldon

Aggiungere alla miscea 

Precristallizzare il composto a circa 23°C. 

ALTRI INGREDIENTI

MONTAGGIO

Una volta cristallizzato, versare immediatamente la ganache al Cara CrakineTM negli stampi e inserire il bastoncino. Una volta cristallizzato, sformare. A parte, sciogliere e precristallizzare la copertura al latte Lactée Barry 35% e la copertura fondente Extra-Bitter Guayaquil 64%. Ricoprire con la copertura al latte Lactée Barry 35% e aggiungere alcune gocce di copertura fondente Extra-Bitter Guayaquil 64%. Guarnire con del Grue di Cacao Extra-Bitter Guayaquil e mettere da parte.

Discover more recipes

TORTA AL RUGOSO

TORTA AL RUGOSO

DESSERT AL RUGOSO E ALBICOCCA

DESSERT AL RUGOSO E ALBICOCCA

Crème brulée

Crème brulée

Madeleine al cioccolato

Madeleine al cioccolato

Amaretti

Amaretti

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