IRCA | TROPICAL CHOCO BON BON

TROPICAL CHOCO BON BON

DELICIOUS TINY CHOCOLATE CUPS WITH TROPICAL FILLING

Difficulty level

Ingredients

MINUETTO FONDENTE SANTO DOMINGO 75% - tempered qb

Preparation

Use tempered MINUETTO  FONDENTE SANTO DOMINGO 75% to fill a polycarbonate mould for little cups.

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

FRUTTIDOR MANGO g 500
LILLY NEUTRO g 150
water g 100

Preparation

Blend all the ingredients together until you get a smooth and homogeneous mixture.

Ingredients

PRALIN DELICRISP COCONTY g 800
CHOCOSMART CIOCCOLATO LATTE - heated to 32°C g 200

Preparation

Mix all ingredients until you get a homogeneous well-combined mixture.

Use at 28°C.

Final composition

Remove the chocolate cups from the mould, half-fill them with the liquid gelatin and refrigerate until the jelly hardens.

Close the cups with the coconut crunchy filling, decorate as you prefer and refrigerate until fully hardened.