FRUIT CHOCO BON BON
CHOCO BON BON WITH FRUIT FLAVOUR, MADE WITH OUR MIRROR LINE'S PRODUCTS
|RENO CONCERTO FONDENTE 64% - tempered
Use tempered RENO CONCERTO FONDENTE 64% 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 LATTE 34%
|RENO CONCERTO BIANCO 31,50%
|MIRROR LAMPONE - heated to 45°C
|unsalted butter 82% fat - softened
Emulsify milk chocolate, white cholate and MIRROR LAMPONE.
When the ganache reaches the 35°C, add the butter and emulsify again.
Use the ganache at 28°C.
Fill the chocolate shells with the fruit ganache and let crystallize.
Close the shells with tempered RENO CONCERTO FONDENTE 64% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
The fruit ganache can be made with any fuit flavoured MIRROR product."