Striped egg bonbons

Used Cacao Barry products
Easter

Striped egg bonbons

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Used Cacao Barry products
Recipe components

Striped egg bonbons

IngredientsPreparation

Mix the 2 ingredients.
Crystallize at 24 ° C.
Garnish the stripped egg moulds.