Preparation
Ingredients
- Dark chocolate 62% 250g
- White chocolate 150g
- Cocoa butter 150g
Preparation
– Melt the Purocao Bianco and Purocao Cocoa Butter at 45°C, add the coloring, and mix.
– Temper the mixture to 32°C before use.
– Pour the tempered dark chocolate into the appropriate molds (cone and spheres) to create a shell. Let crystallize.
– Once crystallized, unmold the cone and gently brush with a wire-bristled brush to create a wood effect.
– Separately, unmold the half-spheres. Join them together and place in the freezer for 10 minutes.
– Melt the fat-soluble color into the tempered Purocao Cocoa Butter.
– Remove the half-spheres from the freezer and spray them with the colored preparation.
– Using tempered chocolate, attach the spheres to the cone, alternating the two colors.
