on Stock 1
From the cooperation with master chocolatier Massimo Carnio, come the innovative 3D polycarbonate moulds to make elegant pralines shaped as fruit.
Easy to decorate with different techniques, they are simply filled and emptied, thanks also to a detail on the bottom that ensures a clean and more precise job.
Designed to allow optimal chocolate crystallisation and easy mould release, they allow creating thin shells for thrilling fillings, paying also attention to productivity and the weight of the chocolates.
Product dimension: 26 x 36 mm
Weight: approx. 12 g
Division: 28 pieces / form
Mould dimensions: 275 x 175 mm
Stable polycarbonate mould
Recipe
Pear and Pink pepper jelly
Ingredients:
- 225 g pear pulp 10% of sugar
- 0.5 g fine-grained pink pepper
- 250 g sugar
- 5 g yellow pectin
- 80 g glucose
- 50 g invert sugar
- 2 g natural pear aroma
- 6 g citric acid 50/50
Boil the pear pulp together with the pink pepper. Add the pectin with a part of sugar. Gradually, wile is boiling add the rest of the sugar. Cook at 107 degrees and then add (outside the hob) the aroma and teh citric acid. Cool before put it inside the pralines.