PEANUT CHOCO BON BON
CHOCO BON BON FILLED WITH SALTED PEANUTS, MADE WITH GUITAR CUTTER.
|PRALINE AMANDE NOISETTE||g 500|
|RENO CONCERTO LATTE 34% - melted at 45°C||g 400|
|RENO CONCERTO FONDENTE 64% - melted at 45°C||g 100|
|chopped salted peanuts||g 150-200|
Combine the two kinds of chocolate, stir PRALINA AMANDE NOISETTE in, then add the chopped peanuts.
Cast the ganache into 8-cm high squared steel frames and refrigerate for 3-4 hours.
Spread a thin veil of dark chocolate (not tempered) onto the whole surface, wait for it to harden, then cut into 2x2-cm squares with the guitar cutter.
Coat the square pieces of ganache with tempered RENO CONCERTO FONDENTE 64% and decorate with salted peanuts.