DARK CHOCOLATE BON BON WITH ASIAN INFLUENCES
|SINFONIA CIOCCOLATO FONDENTE 56%
|coloured cocoa butter
Refrigerate a polycarbonate mould at 18 °C, then drizzle the mould with red coloured cocoa butter tempered at 28 °C, to create some stripes, and with yellow coloured cocoa butter tempered at 28 °C, to add some spots.
Remove the excess and let pre-crystallize.
Use an airbrush to drizzle the mould with green coloured cocoa butter tempered at 28 °C, remove the excess and let crystallize completely.
Once crystallized, use tempered SINFONIA CIOCCOLATO FONDENTE 56% to create a chocolate outer shell.
Pour the CHOCOSMART in the outer chocolate shell, shake and turn the mould upside down immediately to remove any CHOCOSMART excess.
Cool for a short time and remove CHOCOSMART excess.
Fill with the coconout flavoured ganache and let crystallize.
Close the choco bon bon with tempered SINFONIA CIOCCOLATO FONDENTE 56%.
Wait for the crystallization to be complete before removing from the mould.