ITALO
SENSE
CT X516
CT X516
Melt the Belcolade Selection Blanc Intense Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Fill the molds to make filled-chocolates and leave them to crystalize.
Wash the lemon and get the zest with a micro-plane. Mix all the ingredients together and boil to 104 °C. Pour into a bowl and cover with cling film. Leave to cool down and use at ambient temperature. Fill the shell one-third full with the comfit.
Boil the fresh cream with the glucose and sorbitol. Add the inverted sugar. Pour on the Belcolade Selection Blanc Intense Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace.
Mix the preparation by using an immersion blender to obtain a homogeneous and smooth filling.
When the ganache cools to 35°C, add the cold butter and the pesto to finish the blend.
Let the ganache get to a temperature of 28°C and then fill your pre-made chocolate shell/mold. Leave to crystalize for 12h at 16°C with relative humidity below 60%. Close with tempered chocolate and demold after setting.
