ZABAGLIONE CHOCO BON BON
EXQUISITE CHOCO BON BON FLAVOURED WITH MARSALA WINE
Difficulty level
EXQUISITE CHOCO BON BON FLAVOURED WITH MARSALA WINE
Ingredients
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% - tempered | To Taste |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - tempered | To Taste |
Preparation
Drizzle the polycarbonate mould with RENO CONCERTO FONDENTE 58%, then create a thin chocolate shell with RENO CONCERTO BIANCO 31.5%.
Remove the chocolate in excess and let crystallize.
Ingredients
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | g 1000 |
| liquid cream 35% fat | g 400 |
| PASTA ZABAIONE | g 350 |
Preparation
Bring cream and PASTA ZABAIONE to boil, then pour the chocolate onto the mixture and emulsify using an immersion blender.
Use the ganache at the temperature of 28°C.
Fill the chocolate shells with the ganache and let crystallize until fully hardened.
When done, close the shells with tempered RENO CONCERTO BIANCO 31.5% and let crystallize.
Wait for the choco bon bons to be fully crystallized before unmoulding.
