Component 1Clementine and Regina Milk Chocolate 35% Ganache
Ingredients
| 1275 gr | Regina Milk Chocolate 35% |
| 650 gr | Fresh Cream 35% mg |
| 127 gr | Glucose |
| 78 gr | Butter |
| 10 gr | Cinnamon steaks |
| 4 | Clementine peel (mandarin) |
| 18 gr | Star anise |
Method
Prepare a cold infusion with cream, clementine peel, star anise and cinnamon steaks; mix, cover with the film and put for a night in the refrigerator.
Warm and filter. Add all together the other ingredients and boil. Pour the preparation over the Regina Milk Chocolate 35%.
Emulsify, clean the mixer and emulsify again. Pour all the preparation into a bowl, cover with the film (in a way that the film it’s in contact with the ganache). Wait till cold down to 29-30°C.
Component 2Decorated Regina Dark Chocolate Shell 61%
Ingredients
| as required | Regina Dark Chocolate 61% |
| as required | Cocoa Butter |
| as required | Orange Food Coloring - Lipid Fat Soluble |
Method
Temper the Cocoa Butter and mix with the coloring.
Make an orange decoration on the praline mould. Wait to cristalized.
Temper the Regina Dark Chocolate 61% and mould the praline shells.
Preparation
Riprendere la ganache a 29-30°C, riempire i gusci fondenti.
Lasciar riposare 12 h circa e chiudere, facendo attenzione che lo spessore dello zoccolo di chiusura sia come lo spessore della camicia.
