IRCA | FRUIT CHOCO BON BON

FRUIT CHOCO BON BON

CHOCO BON BON WITH FRUIT FLAVOUR, MADE WITH OUR MIRROR LINE'S PRODUCTS

Difficulty level

Ingredients

RENO CONCERTO FONDENTE 64% - tempered qb

Preparation

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.

Ingredients

RENO CONCERTO LATTE 34% g 50
RENO CONCERTO BIANCO 31,50% g 200
MIRROR LAMPONE - heated to 45°C g 400
unsalted butter 82% fat - softened g 30

Preparation

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.

Final composition

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.

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The fruit ganache can be made with any fuit flavoured MIRROR product.

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