
Used Cacao Barry products
Framed Bonbons
Bonbon Grafiti

Level
level 2
Dosage
Recipe for 100 bonbons
Used Cacao Barry products
Recipe components
Chocolate Financier Biscuit
Ingredients | Preparation |
---|---|
| Mix together |
| Melt at 60°C |
| Make a French meringue and add to the previous mixture |
Cook at 160˚C for 15 min. |
Praliné Onctueux
Ingredients | Preparation |
---|---|
Temper together with | |
| and add |
Assembly
Decorate Elegant Pistol mold with different chocolate spray colors.
|