FLEUR DE SEL CRUNCHY CHOCO BON BON
MILK CHOCOLATE BON BON WITH SALTED CARAMEL
|RENO CONCERTO LATTE 34% - tempered||qb|
Use tempered RENO CONCERTO LATTE 34% to fill a silicone mould for choco bon bons.
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.
Fill the chocolate shells with the crunchy filling and let crystallize.
Close the shells with tempered RENO CONCERTO LATTE 34% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.