IRCA | LEMON MERINGUE CHOCO BON BON WITH LICORICE

LEMON MERINGUE CHOCO BON BON WITH LICORICE

CHOCO BON BON WITH DOUBLE FILLING

Difficulty level

Ingredients

SINFONIA CIOCCOLATO BIANCO - tempered qb

Preparation

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. 

Preparation

Combine the two ingredients.

Use at 30°C.

Ingredients

CHOCOSMART CIOCCOLATO - melted at 28-30°C g 500
powdered licorice g 20

Preparation

Dissolve powdered licorice in CHOCOSMART.

Use at 28°C.

Final composition

Half-fill the chocolate shells with the lemon filling.

Let crystallize.

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.