PRALINES
Extra Dark Chocolate Cream
Modella Dark Chocolate Couverture
Vanini Cream Edelweiss White Chocolate
S T E L L A R C R E M IN O
Gennaro Volpe, Icam Linea Professionale team of consultants, Winner of the Pastry
Grand Prix, Winner of National and International Pastry Championships.
Recipe for ICAM Linea Professionale
PUBLISHED IN DOLCESALATO
NOVEMBER 2012
COMPOSITION
Cream with Extra
Dark Chocolate and
Icam Modella Dark
Chocolate
Cream with Vanini
Cream and Icam
Edelweiss White
Chocolate
COMPONENT
INGREDIENTS
yield: 800 gr.
PROCEDURE
Extra Dark Chocolate
Cream
gr. 250
Mabel Dark Chocolate
code 8316
Extra Dark Chocolate
Cream
code 7324
Melt the chocolate in the microwave at
50°C and add it to the Extra Dark
Chocolate Cream.
Mix thoroughly until the cream has also
melted.
Edelweiss White
Chocolate
code 8372
Vanini Cream
code 7312
Melt the Edelweiss Chocolate in the
microwave at 45°C and add it to the
Vanini Cream.
Mix together until they are
homogeneous.
gr. 150
Vanini Cream
gr. 300
gr.100
PREPARATION
After preparing the two creams, use a piston colander to pour the extra dark chocolate cream into one
hemisphere of the silicone mold.
When the dark chocolate cream has cooled, pour the Vanini cream with the same method.
When the second cream has crystallized, use a spatula to close the base of one of the hemispheres with a
thin layer of Icam Mabel Dark Chocolate Couverture.
Remove from the mold and finish the Stellar Cream by uniting the two hemispheres.
PRESENTATION
Via Pescatori, 53 - 23900 Lecco - Italy - Tel. +39 0341 29.01 - Fax +39 0341 36.01.76
- www.icamprofessionale.it