UPSIDE DOWN CANDY BAR

INGREDIENTES

   INGREDIENTS - UPSIDE DOWN CANDY BAR

   Serves 12 portions

   SHELL

500 gr Dark Chocolate Amazonia 75%,
pre-crystalized

 

   CRUNCHY GIANDUJA

300 gr Milk Chocolate Ecuador 40%
300 gr Hazelnut praliné
  40 gr Corn flakes

 

   56% DARK CHOCOLATE WHIPPED GANACHE

400 gr Milk Chocolate Ecuador 40%
220 gr Dark Chocolate Ecuador 56%
450 gr Whipping cream
  50 gr Invert sugar
  50 gr Glucose
900 gr Whipping cream

 

   

MÉTODO

METHOD

SHELL

Pre-crystalize the chocolate. Fill molds and empty the excess chocolate to form thin shells. Let crystalize overnight and unmold.

CRUNCHY GIANDUJA

Melt the milk chocolate to 45°C / 113°F with the praliné. Pre-crystalize on a marble top and cool down to 26°C / 79°F. Add the corn flakes and pipe in the chocolate shells.

56% DARK CHOCOLATE WHIPPED GANACHE

Bring the 450g of cream with the invert sugar and the glucose, to a boil. Pour over the chocolate and emulsify with a hand blender. Emulsify again by adding the remaining cream and mixing with a stick blender. Refrigerate overnight and whip again to obtain the desired texture for piping.

FINAL STEPS

Unmold the candy bars once they are crystalized (shells and filling). Place the whipped ganache in a piping bag with a star tip. Pipe the cream along the candy bar and decorate with mini macaroons, chocolate garnishes and pastilage flowers.

 

TAMBIÉN PODRÍA GUSTARTE

SWEET MIDNIGHT AMAZONAS

UPSIDE DOWN CANDY BAR

PANCHITA


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