Valzer

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Chocolate paste
g
120
Honey Apricot
g
to taste
Chocolate sponge
g
to taste
See Ciocco Pandis recipe
Cod. 40996
Vanilla junior liquor
g
to taste
Ciok Extra Shine icing
g
to taste
Valzer
Valzer
Layers

1) Extra Shine Ciok icing
2) chocolate semifreddo
3) Honey Apricots Cremino
4) chocolate sponge
5) chocolate semifreddo
6) Honey Apricots Cremino
7) chocolate sponge

Directions

A) CHOCOLATE SEMIFREDDO
Whip the fresh cream with Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid until getting an average consistency. Add little by little Chocolate paste.

B)  DIRECTIONS
Put a thin layer of chocolate sponge soaked with Vanilla Liquor, on the bottom of the ring. Put on the top a layer of Honey Apricots Cremino. Carry on with a layer of chocolate semifreddo and then another layer of soaked chocolate sponge with Honey Apricots Cremino. Level it off with chocolate semifreddo and put into the blast chiller. Take out of moulds and glaze with Extra Shine Ciok. To decorate at will.

Necessary tools
  • Round shape steel moulds
    Ø cm 12   cod. R39666
    Ø cm 14   cod. R39698
    Ø cm 16   cod. R39653
    Ø cm 18   cod. R39654
    Ø cm 20   cod. R39655
    Ø cm 22   cod. R39656
    Ø cm 24   cod. R39657
    Ø cm 26   cod. R39658
    Ø cm 28   cod. R39659
    Ø cm 30   cod. R39660
    Ø cm 32   cod. R39661
    Ø cm 34   cod. R39662
    Ø cm 36   cod. R39663
    Ø cm 38   cod. R39664
  • Piping bag
  • Kitchen aid
  • Whisk
Number of portions
14/16

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fugar commerciale
arte dolce
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