Chocolate with figs and cinnamon mustard praline

fig and cinnamon mustard g 400
water g 60
cream g 350
butter g 100
bitter dark chocolate covering g 600
cocoa butter g 100

Bring to boiling point the figs and cinnamon mustard, the water and the cream. Melt the cocoa butter while adding the bitter covering. Mix the two mixtures and add the butter. Whip it all. When it reaches the right texture spread over the previously prepared chocolate stripes with a pipe n. 10. After it’s hardened, cut in squares and add the bitter covering.

Bruno Malvasio
Ivrea, To

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