JOY
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Difficulty level
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Ingredients
| RENO CONCERTO FONDENTE 64% - tempered | qb |
| RENO CONCERTO LATTE 34% - tempered | qb |
| BURRO DI CACAO - orange coloured, tempered at 28°C | qb |
Preparation
Transfer the dark chocolate into a paper piping bag and use it to create some dots on the inside of the polycarbonate mould, then let crystallize.
Use a spray gun to spray some orange coloured cocoa butter, then remove the excess with a rasp.
Fill the mould with the milk chocolate, shake gently, then remove the chocolate in excess, in order to create a thin chocolate shell.
Clean the mould from the excess and let crystallize.
Ingredients
| NOCCIOLATA ICE PREMIUM | g 600 |
| RENO CONCERTO GIANDUIA LATTE 27% - melt at 40°C | g 450 |
| GRANELLA DI NOCCIOLA | g 300 |
Preparation
Mix all the ingredients until well combined.
Use the ganache at 28°C.
Fill the chocolate shells with the hazelnut ganache.
Let crystallize, then close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.
