Червен пипер, малинови бонбони

Червен пипер, малинови бонбони


Ingredients Kg
Casa Cream UHT 370 gr
Glucose syrup 66 gr
Arabesque Milk 34% 270 gr
Arabesque Dark 60% 260 gr
Butter 110 gr
Red pepper 15 gr
Fruit Filling Raspberry 300 gr


    Heat the whipping cream together with the red pepper at 40°C and then allow the mixture to rest for one hour.

    Heat both chocolates at 45°C.

    Heat the red pepper cream at 50°C, strain it and then add the glucose syrup.

    Blend everything together until you get a smooth ganache.

    Spray the molds with a colored cocoa butter of your preference and then add the melted Arabesque Dark 60% chocolate.

    Evenly cover the formed pralines with the Fruit Filling Raspberry and continue by pouring the ganache on top.

    Finally, cover the pralines with the melted Arabesque Dark 60% chocolate.

Най-здравословната храна
е вкусната.
Нашата мисия и цели