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Professional Polycarbonate Mold ChocoFruit – Pear 3D

Original price was: CAD$59.95.Current price is: CAD$22.95.

In stock

Approximative USD price
Original price was: $44.16.Current price is: $16.91.

Description

Polycarbonate mould for making 3D pralines of the ChocoFruit line, pear model.

Color: Transparent
Product size: 275 x 175 mm
Pear size: ø 26 h 36 mm
Productivity of the object: 28 pcs
Weight of the finished product: 12 gr
Pieces in the package: 1

Designed in cooperation with master chocolatier Massimo Carnio, this line of
3D polycarbonate moulds makes colourful fruit-shaped pralines.
Designed to allow optimal chocolate crystallisation and easy mould release,
they allow create thin shells for fillings.


Recipes from Martellato

PEAR AND PINK PEPPER JELLY

225g PEAR PULP 10 % OF SUGAR – 0.5g FINE-GRAINED PINK PEPPER – 250g SUGAR – 5g YELLOW PECTIN – 80g GLUCOSE
– 50g INVERT SUGAR – 2g NATURAL PEAR AROMA – 6g CITRIC ACID 50/50
PROCEDURE: 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 the citric acid. Cool before put
it inside the pralines.

DARK CHOCOLATE GANACHE
170g CREAM – 35g INVERT SUGAR – 350g DARK CHOCOLATE – 25g GLUCOSE – 40g BUTTER
PROCEDURE: Warm up the cream up to 55°C degrees and add invert sugar. Mix all together adding the chocolate and after
all the other ingredients. Use it at 30°C degrees

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