White praline with fresh mint!

by Umberto - Tuesday, June 30, 2015

White praline with fresh mint!

Here is the recipe of the month! Made together with a customer in our School today ...

Ingredients:

Cream 250g

Fresh mint leaves 40 grams

Invert sugar 50 grams

White chocolate 320g

Cocoa butter 40 grams

Sorbitol 20 grams

For the shell: Temper the white chocolate, and fill out the molds to create the shirt. Drain immediately molds and allow to cool for 20 minutes, repeat the procedure a second time, keep the chocolate for the closing of praline.

For the filling: Melt the sugar with the cream, add the fresh mint leaves in previously heated, then cook for a few minutes. Sift. Place the white chocolate, cocoa butter and pour the hot mixture and emulsify. Once cooled, continue stirring to pre-crystallize the ganache and add sorbitol. Do not fill completely, with the help of a pastry bag with the ganache obtained molds and leave in the refrigerator for 12 hours. Remove the molds from the refrigerator and close with the tempered chocolate using a spatula. Put in the fridge for 20 minutes. Remove the praline from the molds.

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After the course for cakes ... also the jams' one has gone!

by Umberto - Monday, June 29, 2015

After the course  for cakes ... also the jams' one has gone!

Challenging times also for our School! Last Friday completed the course for the 15 partecipants at the Pastry and Cake Design course. Last weekend ended the course dedicated to jams ...

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Usa: about dosing and Clima100...!

by Umberto - Sunday, June 28, 2015

Here's a video from the US about a chocolate molding line similar  to the one tested in these days in England ...


 

England: molding line for chocolate with Clima 100!

by Umberto - Saturday, June 27, 2015

England: molding line for chocolate with Clima 100!

A new start up in England. A new moulding line made by  K200, melting tank, Maestria with mould loader, automatic continuos tempering machine, station of drops for inclusions in the base of chocolate bars, and Clima 100, automatic vertical cooling tunnel for chocolate. This complete molding line has gone to one of the most emerging chocolate maker of the UK market who chose automation to grow up in a fast way the production.

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And every Sunday at 13.20 we are still on Real Time ...

by Umberto - Friday, June 26, 2015

And every Sunday at 13.20  we are still on Real Time ...

Since some Sundays (and also for the next) there is on Real Time the new series of the "King of the chocolate-School" with Ernst Knam that for his lessons  on chocolate works only with Proxima ...

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...and Mono are going also to 2 Malls of Baghdad ...

by Umberto - Friday, June 26, 2015

...and Mono are going also to 2 Malls of Baghdad ...

And the Iraqis are trying to get up with some new shopping centers in Baghdad ... Shops, ice cream, chocolate and of course Mono!

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Mono in one Jeddah's Mall ...

by Umberto - Thursday, June 25, 2015

Mono in one Jeddah's Mall ...

Saudi Arabia, Jeddah, Mall ... ice cream cover under a fantastic tap of chocolate made by Mono ...

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New season of start up... Tower Drop in Puglia!

by Umberto - Thursday, June 25, 2015

New season of start up... Tower Drop in Puglia!

Oh yes, time of testing in Italy and around the world ... Here we are with Tower Drop in a very nice family company that makes some delicious cookies ...

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And Clima in Hawaii!

by Umberto - Wednesday, June 24, 2015

And Clima in Hawaii!

This Clima 50 for moulds of chocolate "from bean" is leaving to Hawaii!

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Clima, start up in Sicily!

by Umberto - Wednesday, June 24, 2015

Clima, start up in Sicily!

Here is  Clima100 working in Sicily for Modica chocolate.

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