CRUNCHY GIANDUJA CHOCO BON BON
CRUNCHY CHOCO BON BON WITH GIANDUJA
Difficulty level
CRUNCHY CHOCO BON BON WITH GIANDUJA
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
| RENO CONCERTO GIANDUIA LATTE 27% - melt at 40°C | g 300 |
| PRALIN DELICRISP CLASSIC | g 800 |
Preparation
Combine all the ingredients. Use the ganache at 28°C.
Fill the chocolate shells with the crunchy filling and let crystallize.
Close the shells with tempered RENO CONCERTO LATTE 34% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
