Description
Polycarbonate mould for making 3D pralines of the ChocoFruit line, Strawberry model.
Color: Transparent
Product size: 275 x 175 mm
Strawberry size: ø 28 h 32 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-themed pralines.
Designed to allow optimal chocolate crystallisation and easy mould release,
they create thin shells for fillings.
Recipes from Martellato
STRAWBERRY AND LEMON JELLY
225g STRAWBERRY PULP 10 % OF SUGAR – 25g LEMON JUICE – 250g SUGAR – 5g YELLOW PECTIN – 80g GLUCOSE 40
DE – 50g INVERT SUGAR – 2g NATURAL STRAWBERRY AROMA – 6g CITRIC ACID 50/50
PROCEDURE: Boil the strawberry pulp together with the lemon juice. Add the pectin with a part of sugar. Gradually, wile is
boiling add the rest of the sugar. Cook at 107°C degrees and then add (outside the hob) the aroma and the citric acid. Cool
before placing it inside the pralines
VANILLA GANACHE
90g MILK – 6g MILK POWDER – 450g WHITE CHOCOLATE – 25g DEXTROSE – 40g GLUCOSE 60 DE – 20g INVERT SUGAR
– 1 VANILLA BEANS
PROCEDURE: Warm up the milk up to 55°C degrees and add the milk powder. Mix together adding the melted chocolate at
30 degrees and after all the other ingredients. Use it at 30°C degrees.
