AMERICAN GIANDUJA
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Difficulty level
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Ingredients
| glitter dust - ruby coloured | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% - tempered | To Taste |
Preparation
Sprinkle the inside of the polycarbonate mould with the edible powder, then tap the mould to remove the excess.
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
| SINFONIA CIOCCOLATO LATTE 38% - tempered | g 330 |
| JOYPASTE NOCCIOLINA | g 270 |
Preparation
Mix the ingredients until well combined.
Use the mixture at 28°C.
Fill the chocolate shells with the peanut cremino and let crystallize.
Close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.
Chocolatier and Pastry Chef
