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ITALIAN ESSENCES

SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA

Difficulty level

Ingredients

SINFONIA CIOCCOLATO LATTE 38% - tempered To Taste
SINFONIA CIOCCOLATO BIANCO - tempered To Taste

Preparation

Trasfer the tempered chocolate into a pastry bag, then streak the inside of the mould and fill it up with both white and milk chocolate.

Gently shake the mould, then overturn and remove the excess.

Let the chocolate shells crystallize.

Ingredients

liquid cream 35% fat - heated to 60°C g 250
JOYPASTE RÉGLISSE/LIQUIRIZIA - melted into the cream g 40
RENO CONCERTO FONDENTE 64% g 250

Preparation

Combine all the ingredients and emulsify with an immersion blender.

Use the ganache at 28°C.

Ingredients

unsalted butter 82% fat - softened g 100
JOYPASTE MENTA BIANCA g 60
SINFONIA CIOCCOLATO BIANCO - tempered g 250

Preparation

With the aid of a spatula, combine the flavouring paste to the butter.

Combine with the chocolate.

Use 28°C.

Final composition

Half-fill the chocolate shells with the licorice ganache, then let crystallize.

When the first filling is fully hardened, fill the shells up with the mynt cremino.

Let crystallize, then close the shells with the tempered chocolate.

Wait for the choco bon bons to be fully crystallized before unmoulding.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef