In a stand mixer with paddle attachment, mix Irca Brownie Choc and water for 2-3 minutes at low speed.
Finally, mix for another minute, adding the melted butter at low speed (without whipping the mixture).
Pour the mixture into a 60x40 pan lined with baking paper.
Cook at 170-180°C for approximately 14-15 minutes.
Once cooked, cool quickly in a blast chiller until completely frozen. Cut 6x1cm rectangles and leave in the freezer.
Heat the water slightly, add the Lilly Neutro and mix well.
Bring the Fruit Puree to 45°C and add the water and Neutral Lilly. Pour the Geleè into a rectangular mold and blast chill to -40°C. Once the Geleè has been chilled, cut 5x1cm rectangles and leave in the freezer.
Melt the chocolate Sinfonia Caramel Oro at 45°C.
Warm up the liquid (1) to about 20°C.
Add the chocolate and the Joypaste Nocciolina mix with a hand blender to obtain a fluid ganache.
Semi-whip the cream (2) with Lilly Neutro and water (2).
Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.
Make the gelatin mass by mixing the gelatin powder or sheets with lukewarm water (2) and leaving it to cool.
Bring water (1), sugar and glucose to 103°C.
Add the condensed milk, the gelatine mass and mix with an immersion mixer.
Add the chocolate while continuing to mix. Color the Mirror Glaze as desired in this case using a water-soluble orange and red dye.
Keep overnight in the fridge. Heat the mirror glaze between 32/35°C to be able to use it.
Frost a single portion with the glaze heated to 35°C.
Once the single portion has been glazed, place it on the plate inside the Ring Dark and then decorate with a Spear Dark and chopped peanuts.
The Dobla Touch is the Ring Dark and the Spear Dark.