JOY
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Difficulty level
SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA
Ingredients
| RENO CONCERTO FONDENTE 64% - tempered | To Taste |
| RENO CONCERTO LATTE 34% - tempered | To Taste |
| BURRO DI CACAO - orange coloured, tempered at 28°C | To Taste |
Preparation
Transfer the dark chocolate into a paper piping bag and use it to create some dots on the inside of the polycarbonate mould, then let crystallize.
Use a spray gun to spray some orange coloured cocoa butter, then remove the excess with a rasp.
Fill the mould with the milk 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
| NOCCIOLATA ICE PREMIUM | g 600 |
| RENO CONCERTO GIANDUIA LATTE 27% - melt at 40°C | g 450 |
| GRANELLA DI NOCCIOLA | g 300 |
Preparation
Mix all the ingredients until well combined.
Use the ganache at 28°C.
Fill the chocolate shells with the hazelnut ganache.
Let crystallize, then close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.
Chocolatier and Pastry Chef
