Amo – Bolivia Framboise

A little inspiration from softly melting chocolate filled with Frambonosa pralines makes any heart skip a beat. Get inspired by our heart patisserie articles and accompanying recipes and spoil your loved ones with a hearty surprise!

1

Pralinenmantel

100 g Cacaobutter rot

750 g Bolivia 68%-60h Rondo

Sprinkle the amo chocolate mould with rubis powder, spray with red coloured cocoa butter. Pour with temperature-controlled Bolivia 68%-60h once.
2

Edelweiss 36% Ganache

175 g Rahm 35%

350 g Edelweiss 36%, Rondo

Heat the cream to 30°C. Gradually add the edelweiss 36% couverture and make a homogeneous ganache. Homogenize briefly with a hand blender.
3

Frambonosa Filling

525 g Frambonosa, Raspberry
4

Filling DC76E

Heat Frambonosa at 30-32°C melt.
5

Completion

Fill The Edelweiss 36% Ganache and the Frambonosa in two separate pass bags. Place together in third skin pass bag to achieve marbled structure. Allow to crystallize overnight. Close with Bolivia 68%-60h couverture. Place in the fridge for about 30 minutes.

1 CO27 Bolivia 68% Rondo, Couverture, dunkel
2 CS84 Edelweiss 36%, Rondo, Couverture, weiss
3 DC76E Frambonosa, Raspberry Filling DC76E*

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Amo – Bolivia Framboise

Amo – Bolivia Framboise

Baking Instructions

Felchlin Products