WHITE HEART CHOCO BON BON
EXQUISITE CHOCO BON BON WITH TEMPTING WHITE CRUNCHY FILLING
Difficulty level
EXQUISITE CHOCO BON BON WITH TEMPTING WHITE CRUNCHY FILLING
Ingredients
| RENO CONCERTO FONDENTE 64% - tempered | To Taste |
Preparation
Use tempered RENO CONCERTO FONDENTE 64% 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.
Ingredients
| PRALIN DELICRISP BLANC | g 800 |
| RENO CONCERTO BIANCO 31,50% - melt at 40°C | g 200-300 |
Preparation
Combine the two products to get a homogeneous mixture.
Use at 28°C.
Fill the chocolate shells with the crunchy filling and let crystallize.
Close the shells with tempered RENO CONCERTO FONDENTE 64% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
Fill the chocolate shells with the crunchy filling and let crystallize.
Close the shells with tempered RENO CONCERTO FONDENTE 64% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
