TROPICAL CHOCO BON BON
DELICIOUS TINY CHOCOLATE CUPS WITH TROPICAL FILLING
Difficulty level
DELICIOUS TINY CHOCOLATE CUPS WITH TROPICAL FILLING
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% - tempered | To Taste |
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.
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.
