Put your heart into it
Valentine's Day choco bon bon
Difficulty level
Valentine's Day choco bon bon
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.
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.
Chocolatier and Pastry Chef
