EXQUISITE CAPPUCINO FLAVOURED CHOCO BON BON
|RENO CONCERTO FONDENTE 58% - tempered||qb|
Use tempered RENO CONCERTO FONDENTE 58% to fill a polycarbonate mould for choco bon bons with a coffee-bean shape.
Gently shake and tap the mould to remove any bubble.
Wait a few seconds, then overturn the mould in order to remove the chocolate in excess and to create a thin chocolate shell.
Clean the borders of the mould from the chocolate in excess and let crystallize.
|CHOCOSMART CIOCCOLATO BIANCO - melted at 32°C||g 1000|
|fine soluble coffee||g 25|
|ground coffee||g 8|
Combine the powdered ingredients to CHOCOSMART and stir gently.
Use the ganache at 28°C.
Fill the chocolate shells with the ganache.
Let crystallize until fully hardened.
Close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.