Muhalabieh Rose & Almond Chocolate Bonbon
A delicious chocolate snack.
- Author
- Chocolate Academy
- Category
Dessert
Ingredients
- Callebaut Milk Chocolate 40.70%, POWER 41
- 200 g Callebaut Tintoretto Basic White
- Deco Relief (France) Concentrated Aroma ROSE
- 30 g Roasted Almond Sticks
- Ray Digital Thermometer
- Pavoni Disposable Pastry Bag
Directions
- Melt the Callebaut Milk Chocolate 40.70%, POWER 41, Coins at 45°C. Temper at 29°C.
- Melt the Callebaut Tintoretto Basic White
- Add the Rose Flavouring.
- Crush the almond sticks into small granules and mix together.
- Pipe into the shells at 28-30°C
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