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Valentine's Day choco bon bon

Difficulty level

Ingredients

Edible gold To Taste
BURRO DI CACAO - red coloured, tempered at 28°C To Taste
SINFONIA CIOCCOLATO BIANCO - tempered To Taste

Preparation

Place some edible gold flakes inside the polycarbonate mould using tweezers.

Spray the red coloured cocoa butter on the inside of the mould and let crystallize.

Fill the mould with the chocolate, shake gently, then remove the chocolate in excess in order to create a thin chocolate shell.

Clean the mould from the excess and let crystallize.

Ingredients

MIRROR FRAGOLA - heated to 45°C g 400
SINFONIA CIOCCOLATO BIANCO g 200
BURRO DI CACAO g 20

Preparation

Use an immersion blender to emulsify all the ingredients without incorporating air.

Use the ganache at 28°C.

Ingredients

SINFONIA CIOCCOLATO BIANCO - melted at a 40°C g 200
PRALIN DELICRISP FRUITS ROUGES g 400

Preparation

Mix the two products until well combined.

Use the ganache at 28°C.

Final composition

Half-fill the chocolate shell with the strawberry ganache.

Let crystallize until fully hardened, then fill it up with the crunchy filling, having care to leave a space of couple of millimeter to the edge.

Let crystallize.

When fully crystallized, close the choco bon bon with the tempered chocolate.

Wait for the choco bon bons to be fully crystallized before unmoulding.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani