Tintoretto is a ready-to-use, semi-soft praliné filling for chocolatiers and bakers. Available in both neutral/white chocolate taste and milk chocolate taste, it's perfect for flavouring or using as is in a chocolate bonbon or bar filling, or enrobing in chocolate.

Tintoretto is a wonderful base to create your customised fillings for bonbons with a long shelf life. It has a creamy white colour, pleasantly sweet taste and incredibly smooth mouthfeel that immediately melts in the mouth. As it has no water activity, it's ideally suited to adding any kind of crunchy inclusion, such as Bresilienne or Pailletté Feuilletine as the inclusions will retain their texture for several months. Alternatively, add ground coffee, cocoa nibs, or freeze-dried fruits for a delicious crunchy and flavourful treat.

You can also cut Tintoretto into squares for dipping or enrobing. By mixing, softening and aerating, you can also create a light filling that can be piped into moulded chocolate shells or chocolate bars.

Applications:

Tintoretto is perfect as a filling for chocolate moulds and truffle shells, simply melt to 29°c and pipe, then leave to fully crystallise before closing. Alternatively, you can aerate it by cutting it into small chunks and beating with a flat beater whilst gently warming. Or top your confections, such as brownies and fudge, by melting to 29°c and spreading on top.

Other applications include using as a glaze for traybakes, cakes, muffins and cookies, coating or filling cookies and sandwiched biscuits, or using as a base for transfer sheet decorations.

Troubleshooting:

• Not freeze-thaw stable.
• Crystals - If heated past 35°c, it will lose its crystal structure. It will need to be cooled and agitated to recreate crystal structure to ensure the same texture is achieved.
• Flavour Tintoretto with oil / fat based products and alcohol of 60% volume @ 10%.
• If you add water based products such as purées and compounds the filling thickens and the shelf life is greatly reduced. This could impact the chocolates and make the shells split.
• Adding fat based products will keep the shelf life the same as the BBD of the batch of Tintoretto you have.