IRCA | RHUMBA CHOCO BON BON

RHUMBA CHOCO BON BON

RUM & ALMOND CHOCO BON BON, MADE WITH GUITAR CUTTER

Difficulty level

Ingredients

CHOCOSMART CIOCCOLATO LATTE - melted at 40°C g 400
MINUETTO LATTE SANTO DOMINGO 38% - melted at 40°C g 100
JOYPASTE RHUMBA g 60

Preparation

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.

Ingredients

MOGADOR PREMIUM g 250

Preparation

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.

Ingredients

MINUETTO LATTE SANTO DOMINGO 38% - tempered qb
Final composition

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.