IRCA | CINNAMON CHOCO BON BON

CINNAMON CHOCO BON BON

DELICIOUS SPICED CHOCO BON BON

Difficulty level

Ingredients

RENO CONCERTO LATTE 34% - tempered qb
RENO CONCERTO FONDENTE 58% - tempered qb

Preparation

Use the dark chocolate to create a striped effect into the polycarbonate mould and let pre-crystallize.

Remove the chocolate in excess, then create a chocolate shell with the milk chocolate.

Remove the chocolate in excess and let crystallize completely.

Ingredients

CHOCOSMART CIOCCOLATO LATTE - heated to 30°C g 1000
cinnamon powder g 15-20

Preparation

Dissolve the cinnamon into CHOCOSMART using a rubber spatula.

Use the ganache at 28°C.

Final composition

Fill the chocolate shells with the cinnamon spiced ganache.

Let crystallize until fully hardened.

When done, close the shells with tempered RENO CONCERTO LATTE 34% and let crystallize. Wait for the choco bon bons to be fully crystallized before unmoulding.