Alunga™ bonbon

Bring to a boil

Let cool to 80°C.

Pour over

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and let cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 82.4ºF/28°C.
Pour into 8 mm square molds.
Cut the ganache into 2 cm squares.

Coat the ganache with Ocoa™ 70% dark chocolate couverture
 

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating