Candy Gourmet Unique
Produtos utilizados
Unique Brasil White Chocolate 35% Cocoa Drops 400g
Unique Brasil Milk Chocolate 35% Cocoa Drops 400g
Unique Amazônia Chocolate 70% Cocoa in Drops 400g
Sobre a receita
This Unique Gourmet Bombom recipe was developed in our 40-year recipe
Ingredientes
- 300g Unique Dark Chocolate 70%
- 60g Unique White Chocolate 35%
- Orange fat-soluble powder dye (1/2 teaspoon)
- Cream of milk (3/4 cup of tea)
- 200g Unique Milk Chocolate 35%
- Orange zest or orange liqueur (2 tablespoons)
Candy cone:
Orange ganache:
Modo de preparo
candy cone
1. Melt and temper the Unique Dark Chocolate 70% and White 35% according to package instructions.
2. Apply the orange coloring to the white chocolate and stir well until it becomes a uniform color
3. Use a brush to sprinkle Unique White Chocolate 35% over the mold cavity.
4. Then mold the shells with the already tempered 70% Unique Dark Chocolate
Orange ganache
1. Heat the cream together with the orange zest.
2. Melt the Unique 35% Milk Chocolate according to package directions, then add the cream mixture together with orange zest.
3. Stir well until you form a smooth and homogeneous ganache
4. Apply the ganache in the cavities of the molds and close the bonbons with the already tempered Unique 70% Amazonia chocolate