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  2. Ruby Cabosse Praline - Rosé Champagne

Sinfonia di Baileys

Ricetta

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  1. Ganache al Baileys
  2. Pittura al Zéphyr caramel
  3. Finitura

Ganache al Baileys

ingredienti preparazione
  • 100g
    caffè espresso
  • 60g
    Crema al 35%.
  • 160g
    Baileys
  • 1g
    sale
  • 50g
    zucchero invertito
  • 90g
    sciroppo di glucosio DE 44

Mescolare

 

  • 580g
    CHK-N35ZECA
  • 25g
    NCB-HD702-BYEX

Scaldare a 30°C e versare.

 

Emulsionare e precristallizzare a circa 28ºC.
Versare in stampo.

 

Pittura al Zéphyr caramel

ingredienti preparazione
  • 700g
    CHK-N35ZECA
  • 300g
    NCB-HD706-BY

Fondere

 

Mettere da parte.


 

Finitura

ingredienti preparazione
  • MLD-090513

Spruzzare la pittura realizzata con Zéphyr™ al caramello su metà degli stampi a mezza sfera.

 

  • Q.S.
    CHK-N35ZECA
  • Q.S.
    CHW-N34ZEPH
  • Q.S.
    CHD-O70FLEU

Stampare realizzando un effetto marmo.

In seguito, dosare la ganache al Baileys. Lasciare cristallizzare.
Finire con il cioccolato bianco Zéphyr™.

 

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