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Fruit explosion by Massimo Carnio

ChocoFruit: Three-dimensional fruit-shaped pralines to be filled with the tasty fillings of Massimo Carnio, Italian Chocolate Champion in the Cacao Barry World Chocolate Master.

Straw hats

From the cooperation with master chocolatier Massimo Carnio, come the innovative 3D polycarbonate moulds to make elegant pralines shaped as fruit.

Easy to decorate with different techniques, they are simply filled and emptied, thanks also to a detail on the bottom that ensures a clean and more precise job.

Designed to allow optimal chocolate crystallisation and easy mould release, they allow creating thin shells for thrilling fillings, paying also attention to productivity and the weight of the chocolates.



"APPLE"

Apple & lime jelly


Ingredients:

Apple pulp 10 % of sugar 225 g Lime juice 25 g Lime zest 1 Sugar 250 g Yellow pectin 4 g Glucose 80 g Invert sugar 50 g Natural apple aroma 2 g Citric acid 50/50 5 g

Procedure:

Boil the apple pulp and the Lime juice together with the lime zest. Add the pectin with a part of sugar. Gradually, wile is boiling add the rest of the sugar. Cook at 107 degrees and then add (outside the hob) the aroma and the citric acid. Cool before placing it inside the pralines.


Milk & chinnamon ganache

Ingredients:

Cream 160 g Dextrose 15 g Invert sugar 20 g Milk chocolate 350 g Butter 25 g Glucose 25 g Cocoa butter 20 g Cinnamon powder 4 g


Procedure:

Warm up the cream up to 55 degrees and then add dextrose and invert sugar. Mix all together adding the chocolate and after all the other ingredients. Use it at 30 degrees.



"PEAR"



Pear & pink pepper jelly


Ingredients:

Pear pulp 10 % of sugar 225 g

Fine-grained pink pepper 0.5 g

Sugar 250 g

Yellow pectin 5 g

Glucose 80 g

Invert sugar 50 g

Natural pear aroma 2 g

Citric acid 50/50 6 g


Procedure:

Boil the pear pulp together with the pink pepper. Add the pectin with a part of sugar. Gradually, wile is boiling add the rest of the sugar. Cook at 107 degrees and then add (outside the hob) the aroma and the citric acid. Cool before put it inside the pralines.


Dark chocolate ganache

Ingredients:

Cream170 g

Invert sugar 35 g

Dark chocolate 350 g

Glucose 25 g

Butter 40 g


Procedure:

Warm up the cream up to 55 degrees and add invert sugar. Mix all together adding the chocolate and after all the other ingredients. Use it at 30 degrees.



"STRAWBERRY"


Strawberry & lime jelly


Ingredients:

Strawberry pulp 10 % of sugar 225g

Strawberry pulp 10 % of sugar 225 g

Sugar 250 g

Yellow pectin 5 g

Glucose 40 DE 80g

Glucose 40 DE 80 g

Natural strawberry aroma 2 g

Citric acid 50/50 6 g


Procedure:

Boil the strawberry pulp together with the lemon juice. Add the pectin with a part of sugar. Gradually, wile is boiling add the rest of the sugar. Cook at 107°C degrees and then add (outside the hob) the aroma and the citric acid. Cool before placing it inside the pralines.


Vanilla ganache

Ingredients:

Milk 90 g

Milk powder 6 g

White chocolate 450 g

Dextrose 25 g

Glucose 60 DE 40 g

Invert sugar 20 g

1 Vanilla beans


Procedure:

Warm up the milk up to 55°C degrees and add the milk powder. Mix together adding the melted chocolate at 30 degrees and after all the other ingredients. Use it at 30°C degrees.




"LEMON"



Lemon & Ginger jelly


Ingredients:

Lemon juice 225 g

GINGER 4 g

Sugar 250 g

Yellow pectina 5 g

Glucose 40DE 80 g

Inverted sugar 50 g

Citric acid 50/50 4 g


Procedure:

Boil the lemon juice and ginger. Add the pectin with a piece of sugar. Gradually, always add, the other sugars. Cook at 107°C and add citric acid outside the flame. Cool before placing it in chocolates.


Cremino with almonds

Ingredients:

Dragee almonds 50/50 150g

Almond paste 100% 100 g

Milk cover 38% 150 g


Procedure:

Temper the chocolate milk at 29°C and add the dragée and almond paste, blending well.

Put in the moulds up to 28°C.


"ORANGE"



Orange jelly


Ingredients:

Orange juice 225 g

Lemon juice 25 g

Sugar 250 g

Yellow pectina 5 g

Glucose 40DE 80 g

Invert sugar 50 g

Citric acid 50/50 6 g


Procedure:

Boil orange juice and lemon juice. Add the pectin with a part of sugar. Gradually, always add the other sugars. Cook at 107°C and add citric acid outside the flame. Cool before placing it in chocolates.


Ganache with coffee

Ingredients:

Cream 250 g

Sorbitol 80 g

Glucose 60DE 70 g

Invert sugar 50 g

Soluble coffee 10 g

Milk chocolate 38% 440 g

Cocoon mass 50 g

Cocoa butter 50 g

Fresh butter 50 g


Procedure:

Dissolve all sugars and soluble coffee together with the cream, heating them to 40°C and mix slightly. Dissolve the cover, the cocoa mass and the cocoa butter at 35°C. Inside a blade mixer, mix all the ingredients well to obtain a stable emulsion. Put in the moulds.


Do you need more information about Chocofruit moulds?




 


ABOUT Massimo Carnio



A child of art, he learned the secrets of the trade from his father and grandfather. Since the year two thousand, he has run with his wife Silvia his pastry shop and cafeteria "Villa dei Cedri" in Valdobbiadene (Treviso), which has become a point of reference especially for its breakfasts and assortment of chocolates, as well as for its renowned selection of mignons and ceremonial cakes.


In addition to participating in competitions and winning renowned awards, Massimo Carnio consults for companies and pastry laboratories.


He collaborated until 2019 with the R&D department of the company PreGel Spa.

In 2016 he obtained the official appointment of Ambassador Cacao Barry, a company with which he collaborates to date.

He actively collaborates with the company Martellato as a demonstrator and consultant. For Martellato he creates the ChocoFruit line: innovative 3D polycarbonate molds to make elegant fruit-shaped pralines.

He also collaborates with Menz and Gasser and Disaronno.

In 2018 he published his first book "Beats of Chocolate," published by Editrade, which marked the beginning of new projects and stimulating professional challenges.



 AWARDS

Gold Medal at the Ice Cream World Cup 2020 - Award for best ice cream cake, best grand finale buffet, best original ice cream for decorated tub at the Gelato World Cup 2020

- Pastry Chef winner of Sigep Gelato d'Oro 2019

Italian Chocolate Champion 2015 in the Cacao Barry World Chocolate Master Best molded praline and best artistic piece



Best Chocolate Dessert in the world at the 2015 Cacao Barry World Chocolate Masters in Paris.
 - Silver medal winner at the 2014 Ice Cream World Cup

- Chocolatier winner at the 2013 Sigep Gold Cup

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