Pistachio and Orange Bar
Outer shell, Pistachio filling and Orange filling — an IRCA recipe in 3 components. Uses Irca Chococream Pistachio 5 kg.
- pre-crystallization temperature (black cocoa butter)
- 28 °C
- spraying temperature (green apple cocoa butter)
- 28 °C
- tempering temperature (Sinfonia milk chocolate)
- 29 °C
- melting temperature (Nobel Pistacchio)
- 40 °C
- filling usage temperature (pistachio filling)
- 26 °C
Ingredients
Outer shell
| Ingredient | Quantity |
|---|---|
| Burro DI Cacao - Black | |
| Burro DI Cacao - Green Apple | |
| Burro DI Cacao - Yellow Lemon | |
| Burro DI Cacao - White | |
| SINFONIA CIOCCOLATO LATTE 38% (milk chocolate), tempered at 29°C |
Pistachio filling
| Ingredient | Quantity |
|---|---|
| Irca Chococream Pistachio 5 kgChococream Pistacchio | 200 g |
| Nobel Pistacchio | 60 g |
| Chopped pistachios | 30 g |
Orange filling
| Ingredient | Quantity |
|---|---|
| FARCICIOCK ORANGE - Cesarin |
Method
- Outer shell
Pre-crystallize the black cocoa butter at 28°C.
- Outer shell
Using a brush, create some dots of black coloured cocoa butter on the inside of the mould.
- Outer shell
Remove the excess with a rasp and let crystallize.
- Outer shell
Use a spray gun to cover just half of the inside of the mould with the green apple cocoa butter (always at 28°C).
- Outer shell
Remove the excess with a rasp and let crystallize.
- Outer shell
Spray the other half of the mould with tempered yellow lemon cocoa butter.
- Outer shell
Let it crystallize well.
- Outer shell
Spray the whole mould with tempered white cocoa butter.
- Outer shell
Remove the excess and let crystallize.
- Outer shell
Create a thin chocolate shell using SINFONIA MILK CHOCOLATE 38%, remove the excess chocolate from the mould and let crystallize.
- Pistachio filling
Melt the NOBEL PISTACCHIO at 40°C.
- Pistachio filling
Mix it with CHOCOCREAM PISTACCHIO and the chopped pistachios.
- Pistachio filling
The filling has to be used at 26°C.
Final composition: Fill each chocolate bar halfway with the pistachio filling and let crystallize.
Final composition: Pour a layer of orange filling.
Final composition: Fill the bars with another layer of pistachio filling.
Final composition: Let the chocolate bars crystallize and, when they are totally crystallized, close them with the tempered SINFONIA MILK CHOCOLATE.
Final composition: Once the chocolate bars are totally crystallized, they can be removed from the mould.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.