PISTACHIO DARK CHOCOLATE BON BON
MOULDED CHOCO BON BON
Difficulty level
MOULDED CHOCO BON BON
Ingredients
| SINFONIA CIOCCOLATO BIANCO - melted at 40°C | g 100 |
| PRALIN DELICRISP PISTACHE | g 400 |
Preparation
Gently combine the two products to obtain an homogeneous mixture.
Ingredients
| CHOCOSMART CIOCCOLATO - melted at 30°C | g 500 |
Ingredients
| MINUETTO FONDENTE ECUADOR 70% - tempered | To Taste |
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.
