Chocolate Orange Bonbon
Difficulty level
Ingredients
| RENO X CIOCCOLATO FONDENTE 54,5% | To Taste |
| Orange Cocoa Butter | To Taste |
Preparation
Make a splash of orange cocoa butter using a brush, clean off the excess and let it pre-crystallize.
Temper the Reno X Dark 54% chocolate at 29°C.
Fill a desired polycarbonate mold with the tempered chocolate.
Tap the mold to remove air bubbles and turn upside down to remove the excess chocolate.
Remove the excess and leave to crystallize.
Ingredients
| RENO X CIOCCOLATO FONDENTE 54,5% | g 360 |
| Water | g 400 |
| g 80 | |
| Orange Oro Agrumi Paste | To Taste |
Preparation
Bring the water and the levosucrol to a boil and add the chocolate, then mix with a hand immersion blender to create a soft ganache.
Add in the Oro Agrumi paste and mix in well
Cover well and place in the refrigerator for at least 3 hours or overnight
Proceed with filling the shells with the chocolate orange ganache
Close shell with Reno X Dark 54%
Corporate Pastr Chef
