Polycarbonate mould for making 3D pralines of the ChocoFruit line, orange model.
Product size: 275 x 175 mm
Orange size: Ø27 h30 mm
Productivity of the object: 28 pcs
Weight of the finished product: 12 gr
Pieces in the package: 1
From the cooperation with master chocolatier Massimo Carnio, come the innovative
3D polycarbonate moulds to make fruit-shaped pralines.
Designed to allow optimal chocolate crystallisation and easy mould release,
creating thin shells for thrilling fillings.
Recipes from Martellato
225g ORANGE JUICE – 25g LEMON JUICE – 250g SUGAR – 5g YELLOW PECTINA – 80g GLUCOSE 40DE – 50g INVERT
SUGAR – 6g CITRIC ACID 50/50
PROCEDURE: Boil orange juice and lemon juice. Add the pectin with a part of sugar. Gradually, add the other sugars.
Cook at 107°C and add citric acid outside the flame. Cool before placing it in chocolates.
GANACHE WITH COFFEE
250g CREAM – 80g SORBITOL – 70g GLUCOSE 60DE – 50g INVERT SUGAR – 10g SOLUBLE COFFEE – 440g MILK CHOCOLATE 38% – 50g COCOA MASS – 50g COCOA BUTTER – 50g FRESH BUTTER
PROCEDURE: Dissolve all sugars and soluble coffee together with cream, then adjust heat to 40°C and mix slightly. Dissolve the cover, the cocoa mass and the cocoa butter at 35°C. Inside a blade mixer, mix all the ingredients well to obtain a stable emulsion. Pool it in the moulds.