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 |
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.
SÍGUENOS EN INSTAGRAM
