IRCA | CHAMOMILE & BALSAMIC VINEGAR CHOCO BON BON

CHAMOMILE & BALSAMIC VINEGAR CHOCO BON BON

DELICIOUS CHOCO BON BON WITH DOUBLE FILLING

Difficulty level

Ingredients

RENO CONCERTO BIANCO 31,50% g 500
liquid cream 35% fat - heated to 80°C g 300
unsalted butter 82% fat - at room temperature g 60
chamomile tea bags g 10

Preparation

Steep the chamomile in the cream for 5 minutes.

Squeeze the chamomile tea bags and, if necessary, add some more cream.

Pour the cream onto chocolate and emulsify with and immersion blender, in order to make a ganache.

When the ganache cools down to 35°C, add the butter and emulsify again.

Use the ganache at 28°C.

Ingredients

RENO CONCERTO BIANCO 31,50% - melt at 45°C g 500
liquid cream 35% fat - at room temperature g 300
balsamic vinegar g 40

Preparation

Pour the balsamic vinegar and the cream onto chocolate and emulsify with an immersion blender until you obtain a smooth and uniform ganache.

Use the ganache at 28°C.

Ingredients

RENO CONCERTO FONDENTE 58% - tempered qb
Final composition

Fill the dark chocolate boules with both the ganaches.

Refrigerate and let crystallize.

Close the boules with some dark chocolate, then, once crystallized, coat them with more tempered chocolate.

Top off with some small discs of tempered chocolate, previously decorated with transfer sheets.