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JOY

SPECIAL CHOCO BON BON TO CELEBRATE THE CENTENARY OF IRCA

Difficulty level

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.

Preparation

Mix all the ingredients until well combined.

Use the ganache at 28°C.

Final composition

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.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani