Quartus bon bon by David Pallas
Quartus is a praline with contemporary design, developed in close synergy by David Pallàs, director of We Love Chocolate and Pastry, with the R&D department of Martellato, to offer pastry chefs a unique and impactful final result.
The Quartus mould signed by David Pallas, is the new shape of VIP line, the range of praline signed by the most popular pastry chef in the world.
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"Pistachio & Raspberry Bon Bon"
Recipe by David Pallas
Raspberry Stuffing
Ingredients:
Raspberry jam 200 g
Cocoa butter 10 g
Procedure:
Melt the cocoa butter at 45ºC and mix it with the jam. Pour into the bonbon shell first.
Salted Pistachio Filling
Ingredients:
Pistachio grains 320 g
Cocoa butter 10 g
White chocolate 120 g
Salt 3 g
Procedure:
Melt the chocolate with the cocoa butter and mix with the grains. Cool to 26ºC and pour over the raspberry layer. Chill in the fridge for 10 minutes and seal.
Would you like to know more about QUARTUS mould? Click the bottom to discover all models.
ABOUT David Pallas:
Award-winning Master Chocolatier born in Barcelona. His career began at the age of 16 in the Santa Oliva chocolate factory. Then he worked under Antonio Escrivá and as technical director at Ludomar, creative director at Chocolat Factory and currently directs his own school in Granollers (Barcelona) and his online school We Love Chocolate and Pastry. He is also known for his appearances on MasterChef Spain.
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