CHAMOMILE & BALSAMIC VINEGAR CHOCO BON BON
DELICIOUS CHOCO BON BON WITH DOUBLE FILLING
Difficulty level
DELICIOUS CHOCO BON BON WITH DOUBLE FILLING
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 | To Taste |
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.
