SALTED BUTTER CARAMEL CHOCO BON BON
DELICIOUS CHOCO BON BON FILLED WITH SALTED CARAMEL GANACHE
Difficulty level
DELICIOUS CHOCO BON BON FILLED WITH SALTED CARAMEL GANACHE
Ingredients
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% - tempered | To Taste |
Preparation
Use tempered RENO CONCERTO LATTE 34% to fill a polycarbonate mould for choco bon bons.
Gently shake and tap the mould to remove any bubble.
Wait a few seconds, then overturn the mould in order to remove the chocolate in excess and to create a thin chocolate shell.
Clean the borders of the mould from the chocolate in excess and let crystallize.
Ingredients
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 150 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% | g 100 |
| MIRROR CARAMEL - heated to 50°C | g 350 |
| unsalted butter 82% fat - softened | g 30 |
| salt | g 2 |
Preparation
Combine the two kinds of chocolate and the salt to MIRROR CARAMEL, then use an immersion blender to emulsify.
When the ganache reaches the 35°C, add the butter and emulsify again.
Let the ganache cool down to 28°C.
Fill the chocolate shells with the salted caramel ganache and let crystallize.
Close the shells with tempered RENO CONCERTO LATTE 34% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
