PORT WINE CHOCO BON BON
CHOCO BON BON ENRICHED WITH THE WELL-KNOWN WINE ORIGINALLY FROM PORTUGAL
|RENO CONCERTO FONDENTE 58% - tempered
Use tempered RENO CONCERTO FONDENTE 58% 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.
|RENO CONCERTO BIANCO 31,50% - melt at 45°C
|liquid cream 35% fat - at room temperature
Pour cream and Port wine onto chocolate and emulsify with an immersione blender, until the ganache is homogeneous.
Use it a 28°C.
Fill the chocolate shells with the Port ganache.
Let crystallize until fully hardened.
When done, close the shells with the tempered RENO CONCERTO FONDENTE 58% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.