Reggio Emilia | Valrhona Chocolate
PREPARATION AND FINISH : As needed OQO 73 % Leave the frame with the layers to set for at least 24 hours at 19°C. Carefully cover the top and bott
Ingredients
- 190g Granulated sugar
- 7g Yellow pectin
- 80g Water
- 90g Balsamico (I)
- 33g Atomized glucose
- 2g Fruit acid
- 2g Balsamico (II)
- 228g Whipping cream 35%
- 50g Glucose 45° (I)
- 140g Granulated sugar
- 40g Glucose 45° (II)
- 30g Water
- 80g IVOIRE 35%
- 400g Whipping cream 35%
- 8g Fleur de sel
- 140g Parmigiano Reggiano (18 months)
- 80g Glucose DE 60
- 900g IVOIRE 35%
- 80g Clarified melted butter
- 1608g Total weight
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