LEMON MERINGUE CHOCO BON BON WITH LICORICE
CHOCO BON BON WITH DOUBLE FILLING
Difficulty level
CHOCO BON BON WITH DOUBLE FILLING
Ingredients
| SINFONIA CIOCCOLATO BIANCO - tempered | To Taste |
Preparation
Use tempered SINFONIA BIANCO 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 pre-crystallize.
Ingredients
| PRALIN DELICRISP CITRON MERINGUE | g 400 |
| SINFONIA CIOCCOLATO BIANCO - melted at 45°C | g 100 |
Preparation
Combine the two ingredients.
Use at 30°C.
Ingredients
| CHOCOSMART CIOCCOLATO - melted at 28-30°C | g 500 |
| powdered licorice | g 20 |
Preparation
Dissolve powdered licorice in CHOCOSMART.
Use at 28°C.
Half-fill the chocolate shells with the lemon filling.
Let crystallize.
Fill them up with the licorice filling and let crystallize.
When fully hardened, close the shells with the tempered chocolate.
Let crystallize completely before unmoulding.
