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SALTED BUTTER CARAMEL CHOCO BON BON

DELICIOUS CHOCO BON BON FILLED WITH SALTED CARAMEL GANACHE

Difficulty level

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 LATTE 34% g 150
RENO CONCERTO FONDENTE 64% g 100
MIRROR CARAMEL - heated to 50°C g 350
unsalted butter 82% fat - softened g 30
salt g 2

Preparation

Combine the two kinds of chocolate and the salt to MIRROR CARAMEL, then use an immersion blender to emulsify.

When the ganache reaches the 35°C, add the butter and emulsify again.

Let the ganache cool down to 28°C.

Final composition

Fill the chocolate shells with the salted caramel ganache 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.