Bonbons Technique by Veliche Gourmet

crispy-almond-bonbons

INGREDIENTS  

PROCESS

  1. Mix all together.
  2. Temper the mixture until 26°C.
  3. Put in a frame of 1 cm high.
  4. Cool down 24 hours at 17°C.
  5. Use a cutting machine to create rectangle bonbons.
  6. Dip into Temptation 64 Belgian dark couverture chocolate with a chocolate fork.
Share