ITALO
SENSE

Niveau de complexité  

CT X516

Steps

1 Molding
Ingrédients
  • QS
Préparation

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.

2 Salty Lemon Comfit
Ingrédients
  • Lemon Zest 30 g
  • Lemon Juice 75 g
  • Water 50 g
  • Maltodextrine 50 g
  • Glucose 200 g
  • Citric Acid 0,5 g
  • Himalayan Salt 2 g
Préparation

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.

3 Pesto Ganache
Ingrédients
  • Cream 35% 245 g
  • Sorbitol Crystals 30 g
  • Invert Sugar 25 g
  • Glucose 30 g
  • 500 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 25 g
  • Butter 45 g
  • Fresh Pesto 100 g
Préparation

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. 

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