LEMON MERINGUE CHOCO BON BON WITH LICORICE
CHOCO BON BON WITH DOUBLE FILLING
|SINFONIA CIOCCOLATO BIANCO - tempered||qb|
Use tempered SINFONIA BIANCO 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 pre-crystallize.
Half-fill the chocolate shells with the lemon filling.
Fill them up with the licorice filling and let crystallize.
When fully hardened, close the shells with the tempered chocolate.
Let crystallize completely before unmoulding.