PISTACHIO CHOCO BON BON
CHOCO BON BON WITH CREAMY FILLING
Difficulty level
CHOCO BON BON WITH CREAMY FILLING
Ingredients
| RENO CONCERTO LATTE 34% - tempered | To Taste |
Preparation
Use tempered RENO CONCERTO LATTE 34% 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 crystallize.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO - melt at 30°C | g 1000 |
| CHOCOCREAM PISTACCHIO - at room temperature | g 1000 |
| chopped pistachios | g 200 |
| pistachio powder | g 100 |
Preparation
Combine all the ingredients.
Use the ganache at 28°C.
Fill the chocolate shells with the pistachio ganache.
Let crystallize until fully hardened.
When done, close the shells with the tempered chocolate and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
