MANDARIN CHOCO BON BON
CHOCO BON BON WITH FRUIT FILLING
Difficulty level
CHOCO BON BON WITH FRUIT FILLING
Ingredients
| RENO CONCERTO BIANCO 31,50% - tempered | To Taste |
Preparation
Use tempered RENO CONCERTO BIANCO 31.5% 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
| WONDERCHOC WHITE | g 1000 |
| RENO CONCERTO BIANCO 31,50% - melt at 45°C | g 200 |
| JOYPASTE MANDARINO | g 170 |
Preparation
Mix WONDERCHOC WHITE and chocolate until well combined.
Stir JOYPASTE MANDARINO in.
Use the ganache at 28°C.
Fill the chocolate shells with the mandarin ganache.
Let crystallize until fully hardened.
Close the shells with tempered RENO CONCERTO BIANCO 31.5% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
