Melt the Belcolade Selection Noir Intense Cacao-Trace.
Temper following the correct parameters.
Make small discs (2cm) by using a perforated plastic tool (stencil).
Sprinkle the roasted pistachio pieces directly on top.
Leave to crystallise at 15°C with a relative humidity level lower than 60%.
Fresh Filled Raspberries
Mix the raspberry puree, raspberry brisée and sugar (1) and heat in a saucepan.
Add the pectin mixed with sugar (2).
Cook until it reaches 103°C.
Pour on a tray lined and cling film.
Let it cool down before filling the fresh raspberries
Enrobing
Melt the Belcolade Selection Plant-Based W. Cacao-Trace and temper.
Enrobe the filled raspberries.
Melt the Belcolade Selection Noir Cacao-Trace and temper.
Enrobe the filled raspberry a second time.
Leave to crystallise at 15°C with a relative humidity level lower than 60%.
Assembly
Make the pistachio chocolate discs.
Prepare the raspberry jam.
Fill the fresh raspberries with the jam and put them directly onto the chocolate discs.
Enrobe them thinly twice with the different chocolates.
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