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Mango and four spices Bonbon
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Ingredients:
- Milk chocolate couverture Harmonie Lactée
- White chocolate Blanc Satin™
- Truffle Ball
Recipe for two trays of Milk chocolate Truffle balls
| Preparation | Ingredients |
| Make a caramel with | 200 g sugar
50 g glucose |
| Deglaze with | 400 g mango purée
4 g four spices (cinnamon, clove, ginger, star anise) |
| Mix with | 500 g Milk Chocolate
Couverture Lactée Harmonie |
| At 34°C | 100 g softened butter |
Stuff the Truffle Balls at 29°C, crystallize
24h.
Obstruct and coat with Milk Chocolate Couverture Lactée
Harmonie.
With a horn, decorate with White Chocolate Blanc
Satin™ light green colored.
Decorate with a pinch of four spices.