CRUNCHY GIANDUJA CHOCO BON BON
CRUNCHY CHOCO BON BON WITH GIANDUJA
|RENO CONCERTO LATTE 34% - tempered
Use tempered RENO CONCERTO LATTE 34% to fill a polycarbonate 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.