PISTACHIO CRUNCHY CHOCO BON BON
DARK CHOCOLATE BON BON WITH PISTACHIO FILLING
|RENO CONCERTO FONDENTE 58% - tempered||qb|
Use tempered RENO CONCERTO FONDENTE 58% 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 FONDENTE 58% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.