Meringa Italiana (for semifreddo)

• 01. Whip the egg white and ultra-fine sugar, boil water and sugar at 120℃, and pour into the whipped one.
  02. Whip at high speed to complete a hard Italian meringue.

Semifreddo nocciola

• 01. Whip the whipped cream and mascarpone.
  02. Add the crema pastichera and unsweetened hazelnut paste, and then mix with meringue.
  03. At the end, add 01 to 02 and mix.

Semifreddo ciocco

• 01. Melt dark chocolate at 45℃ and combine whipped cream and mascarpone.
  02. Mix 01 with Italian meringue.

Salsa cacco

• 01. First, mix sugar and cocoa powder, and then the rest
  Add all the ingredients and turn them to 104℃
  Boil it.

Glassa cioccolato

• 01. Melt all the ingredients and mix them.

montage

• 01. Semifreddo notociola, Semifreddo chocolate
  Put each of the two in a piping bag, squeeze them in a zigzag layer on a hemispherical (7cm) silicone frame,
  Salsa cacco is woven in the center.
  02. Squeeze the semi-fredo notchola and semi-fredo chocolate into a spherical shape again.
  03. After 2-3 hours of quenching in the freezer, press the sharp edges and glassa chocolato
  coat the surface by soaking in.
  04. After freezing at -18°C, apply cacao powder just before serving to express truffle texture.