Biscotto
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Chocolatier Choco Bisc | 1.000 gr | Base ingredients |
| Scaldis Dark | 150 gr | Base ingredients |
| Biscotto Noir Orfeo | 100 gr | Base ingredients |
| Minuta Cream | 400 gr | Cream ingredients |
| Water | 1.000 gr | Cream ingredients |
| Roma top (Vegetable cream) | 300 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 300 gr | Whipped cream ingredients |
| Biscotto (paste) | 160 gr | Whipped cream ingredients |
| Roi Chocolat | 2.000 gr | Sponge cake ingredients |
| Eggs | 1.280 gr | Sponge cake ingredients |
| Water | 220 gr | Sponge cake ingredients |
| Masca Biscuit | 1.000 gr | Coating ingredients |
| Water | 100 gr | Coating ingredients |
| Scaldis White (compound chocolate) | Extra ingredients | |
| Décor Icing White | Extra ingredients |
Preparation
Use the wire whip to mix all the sponge ingredients together at high speed for 6-8 minutes
Pour into molds, slightly above ½ and bake for 175-180°C for 35-40 minutes.
Melt the Scaldis Dark and then add the rest of the base’s ingredients. Mix until they are blended together well. Pour into a parchment paper lined tray and allow to freeze.
Use a cutter to cut the base and the sponge cake. Place a base layer at the bottom of a mold and add the whipped minuta cream. Finish by placing a layer of the sponge cake on top. Allow to freeze.
Remove from the molds and cover with the Masca Biscuit coating (once you have diluted it with water).
Finish decorating with Scaldis White and Décor Icing White.
The healthiest food is delicious.