RHUMBA CHOCO BON BON
RUM & ALMOND CHOCO BON BON, MADE WITH GUITAR CUTTER
|CHOCOSMART CIOCCOLATO LATTE - melted at 40°C
|MINUETTO LATTE SANTO DOMINGO 38% - melted at 40°C
Combine all the ingredients until the ganache is smooth and homogeneous.
Cast into a half-centimetre high steel frame for choco bon bons.
Let it cool down in the fridge at 10-15°C.
Divide MOGADOR in two equal parts.
Roll it out into two 0.3-mm thick square layers with the same dimensions of the steel frame for choco bon bons.
Refrigerate until you need to use them.
When the ganache has cooled down, spread a thin veil of chocolate onto the top and bottom surfaces, then make the two layers of MOGADOR PREMIUM stick to them.
Cut into 1.5x1.5-cm squares with the guitar cutter.
Cover them completely with the tempered chocolate and decorate as you like most.