Make this delicious recipe at home by the Venezuelan chocolatier chef María Fernanda Di Giacobbe.
Ingredients
- 235 ml. milk cream
- 230 grams of unsalted butter ointment
- 205 grams of honey of your choice
- 100 grams of very finely cut dried figs
- 300 grams of milk chocolate coverage Chocolates Paria
- 300 grams of coverage 58,5% Bucare, Chocolates El Rey
Preparation
- On a sheet of acetate make the foot 41% Mahogany tempered and place a 10 mm frame.
- Place the cream, figs and honey in a pot, heat until reaching 80°C and remove from heat.
- Pour the cream slowly over the Paria and 58,5% Bucare couvertures, beat by hand until a homogeneous mixture is obtained and bring to a temperature of 32°C.
- Incorporate the butter well, place in the frame until crystallized (24 hours)
- Separate the padding from the frame and cut 2X3 centimeter rectangles on the guitar.
- Bathe in temperate chocolate 41% Mahogany.
- Decorate with gold color transfer.
