IRCA | PORT WINE CHOCO BON BON

PORT WINE CHOCO BON BON

CHOCO BON BON ENRICHED WITH THE WELL-KNOWN WINE ORIGINALLY FROM PORTUGAL

Difficulty level

Ingredients

RENO CONCERTO FONDENTE 58% - tempered qb

Preparation

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.

Ingredients

RENO CONCERTO BIANCO 31,50% - melt at 45°C g 650
liquid cream 35% fat - at room temperature g 200
Port wine g 100-120

Preparation

Pour cream and Port wine onto chocolate and emulsify with an immersione blender, until the ganache is homogeneous.

Use it a 28°C.

Final composition

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.