PISTACHIO CRUNCHY CHOCO BON BON
DARK CHOCOLATE BON BON WITH PISTACHIO FILLING
Difficulty level
DARK CHOCOLATE BON BON WITH PISTACHIO FILLING
Ingredients
| RENO CONCERTO FONDENTE 58% - tempered | To Taste |
Preparation
Use tempered RENO CONCERTO FONDENTE 58% to fill a silicone 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
| PRALIN DELICRISP CLASSIC - heated to 40°C | g 500 |
| CHOCOCREAM PISTACCHIO | g 500 |
Preparation
Combine all the ingredients. Use the mixture at 28°C.
Fill the chocolate shells with the crunchy filling and let crystallize.
Close the shells with tempered RENO CONCERTO FONDENTE 58% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
