MANDARIN CHOCO BON BON
CHOCO BON BON WITH FRUIT FILLING
|RENO CONCERTO BIANCO 31,50% - tempered||qb|
Use tempered RENO CONCERTO BIANCO 31.5% 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.
Fill the chocolate shells with the mandarin ganache.
Let crystallize until fully hardened.
Close the shells with tempered RENO CONCERTO BIANCO 31.5% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.