RENO CONCERTO FONDENTE 58% |
CHOCOSMART CIOCCOLATO BIANCO |
caffè solubile fine |
caffè macinato |
CHOCOLATE OUTER SHELL
Ingredients
RENO CONCERTO FONDENTE 58%
Preparation
Use tempered RENO CONCERTO FONDENTE 58% to fill a polycarbonate mould for choco bon bons with a coffee-bean shape.
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.
CAPPUCINO FLAVOURED ANHYDROUS GANACHE
Ingredients
Preparation
Combine the powdered ingredients to CHOCOSMART and stir gently.
Use the ganache at 28°C.
Final composition
Fill the chocolate shells with the ganache.
Let crystallize until fully hardened.
Close the shells with the tempered chocolate.
Wait for the choco bon bons to be fully crystallized before unmoulding.
IRCA products in the recipe
PASTRY
