Barra Recheada de Ganache e Panetone

Tempo de preparo 30 minutes
Rende até 3 chocolate bars
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Sobre a receita

Chef Lucas Corazza's recipe


  • Milk ganache with orange, vanilla and rum:
  • 150 g of Unique Milk Chocolate 35%
  • 140g fresh cream
  • 10 g of inverted liquid sugar (or glucose)
  • 5 g of glucose
  • 1 teaspoon(s) orange zest
  • ¼ vanilla bean or 1 teaspoon essence
  • 10 g of rum
  • For the slash:
  • 400 g of Unique Milk Chocolate 35%
  • 1 panettone or chocotone of 500 g
  • 50 g of TOP Rice Flakes or golden icing confectionery

Modo de preparo

Milk ganache with orange, vanilla and rum: Melt the chocolate in the microwave every 30 seconds until it reaches 45°C. In a pan add the glucose, inverted liquid sugar, vanilla and orange zest. Heat up to 45/50 °C. Strain and add to the chocolate. Mix with the mixer and finish with the rum. Let rest for 3 hours before using.

Bar: Melt the chocolate and tempere at 28°C. Fill the mold up to the indicated line and close with the other part, evenly spreading the chocolate. Refrigerate for 10/15 minutes.

Cut thin panettone slices. Make the decorations by painting the silicone molds with gold and bronze edible powder with a soft brush. You can use acetate or polycarbonate molds. Stuff with the ganache and then have panettone chips. Let it rest for a few minutes.

Cover with chocolate and decorate the bottom of the bar. Let it crystallize. Develop and be happy.