PISTACHIO DARK CHOCOLATE BON BON
MOULDED CHOCO BON BON
Use CHOCOSMART CIOCCOLATO to fill round silicone moulds 1/3 of their volume.
Let crystallize at 12-15°C for about 1 hour.
Fill up with the pistachio crunchy filling and let crystallize at 12-15°C.
Spread a thin veil of dark chocolate (not tempered) onto the top surface of each choco bon bon. Wait for 10 minutes, then unmould and cover with the tempered chocolate.
Decorate as you like most.