FRUIT CHOCO BON BON
CHOCO BON BON WITH FRUIT FLAVOUR, MADE WITH OUR MIRROR LINE'S PRODUCTS
Difficulty level
CHOCO BON BON WITH FRUIT FLAVOUR, MADE WITH OUR MIRROR LINE'S PRODUCTS
Ingredients
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - tempered | To Taste |
Preparation
Use tempered RENO CONCERTO FONDENTE 64% 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 50 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | g 200 |
| MIRROR LAMPONE - heated to 45°C | g 400 |
| unsalted butter 82% fat - softened | g 30 |
Preparation
Emulsify milk chocolate, white cholate and MIRROR LAMPONE.
When the ganache reaches the 35°C, add the butter and emulsify again.
Use the ganache at 28°C.
Fill the chocolate shells with the fruit ganache and let crystallize.
Close the shells with tempered RENO CONCERTO FONDENTE 64% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
"The fruit ganache can be made with any fuit flavoured MIRROR product.
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