Hazelnut Bonbon
Chocolate Shell and Nocciolata Bianca Filling with Pralin Delicrisp Classic — an IRCA recipe in 2 components. Uses Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca.
- tempering temperature (Reno X White 28%)
- 28 °C
- tempering temperature (Reno X Dark 54%)
- 28 °C
- melting temperature (Reno X milk)
- 45 °C
- filling use temperature
- 26 °C
Ingredients
Chocolate Shell
| Ingredient | Quantity |
|---|---|
| Reno X White Chocolate 28% | |
| Reno X Dark Chocolate 54.5% |
Nocciolata Bianca Filling with Pralin Delicrisp Classic
| Ingredient | Quantity |
|---|---|
| Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca | 300 g |
| Reno X Milk Chocolate 33.6% (melted at 45 degrees) | 15 g |
| Pralin Delicrisp Classic | 125 g |
Method
- Chocolate Shell
Temper Reno X White 28% to 28 °C.
- Chocolate Shell
Temper Reno X Dark 54% to 28 °C.
- Chocolate Shell
Combine the two and gently create a swirl.
- Chocolate Shell
Create a shell, clean off the excess chocolate and let it crystallize.
Filling: Mix the Reno X and the Pralin Delicrisp Classic and mix well.
Filling: Mix in the Nocciolata Bianca with a spatula and use at 26 °C.
Final composition: As the last step of the recipe, proceed with the filling.
Final composition: Let set to crystallize.
Final composition: Close the shell with the Reno X milk and white mix.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.