Polycarbonate mould for making 3D pralines of the ChocoFruit line, Lemon model.
Product size: 275 x 175 mm
Lemon size: ø 25 h 31 mm
Productivity of the object: 28 pcs
Weight of the finished product: 12 gr
Pieces in the package: 1
Co-developed with master chocolatier Massimo Carnio, this
3D polycarbonate mould makes fruit-shaped pralines.
Designed to allow optimal chocolate crystallization and easy mould release,
creating thin shells for fillings.
Recipes from Martellato
LEMON AND GINGER JELLY
225g LEMON JUICE – 4g GINGER – 250g SUGAR – 5g YELLOW PECTINA – 80g GLUCOSE 40DE – 50g INVERTED SUGAR –
4g CITRIC ACID 50/50
PROCEDURE: Boil the lemon juice and ginger. Add the pectin with a piece of sugar. Gradually, always add, the other sugars.
Cook at 107°C and add citric acid outside the flame. Cool before placing it in chocolates.
CREMINO WITH ALMONDS
150g DRAGEE ALMONDS 50/50 – 100g ALMOND PASTE 100% – 150g MILK COVER 38%
PROCEDURE: Temper the chocolate milk at 29°C and add the dragée and almond paste, blending well.
Put in the moulds up to 28°C.