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PISTACHIO CRUNCHY CHOCO BON BON

DARK CHOCOLATE BON BON WITH PISTACHIO FILLING

Difficulty level

Ingredients

RENO CONCERTO FONDENTE 58% - tempered To Taste

Preparation

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.

Ingredients

PRALIN DELICRISP CLASSIC - heated to 40°C g 500
CHOCOCREAM PISTACCHIO g 500

Preparation

Combine all the ingredients. Use the mixture at 28°C.

Final composition

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.