DELICIOUS ALCOHOLIC CHOCO BON BONS
|PRALINE AMANDE NOISETTE||g 900|
|liquid cream 35% fat - at 30°C||g 400|
|glucose - heated together with the cream||g 100|
|BURRO DI CACAO - melted at 45°C||g 150|
|RENO CONCERTO LATTE 34% - melted at 45°C||g 700|
Emulsify the chocolate and the cocoa butter with the cream and the glucose, until you get a shiny ganache.
Add Whisky and PRALIN AMANDE NOISETTE, then emulsify again.
Let crystallize in fridge for 2 hours at least.
Once the ganache is cold, whip it in a planetary mixer with the paddle attachment for a few minutes at low speed, unti it gain the optimal texture.
Trasfer into a pastry bag fitted with a round plain tip and pipe onto a tray lined with parchment paper making some long stripes that run the full lenght of the tray. Let crystallize in the fridge for at least 2 hours.
Cut the ganache stripes into 3-cm stick using a guitar cutter.
Cover with the tempered milk chocolate and decorate with lines of tempered dark chocolate.