Bonbons Technique by Veliche™ Gourmet

INGREDIENTS  

• Almond praline 700 g
• Intense 35 Belgian milk couverture chocolate 1400 g
• Cocoa butter 40 g
• Crispy Crunchies 500 g

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.