Muhalabieh Rose & Almond Chocolate Bonbon

Chocolate Academy

Category

Dessert

A delicious chocolate snack.

Muhalabieh Rose & Almond Chocolate Bonbon

Ingredients

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    • Callebaut Milk Chocolate 40.70%, POWER 41

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    • 200 g Callebaut Tintoretto Basic White

    • Deco Relief (France) Concentrated Aroma ROSE

    • 30 g Roasted Almond Sticks

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    • Ray Digital Thermometer

    • Pavoni Disposable Pastry Bag

    Directions

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      1. Melt the Callebaut Milk Chocolate 40.70%, POWER 41, Coins at 45°C. Temper at 29°C.

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      1. Melt the Callebaut Tintoretto Basic White

      2. Add the Rose Flavouring.

      3. Crush the almond sticks into small granules and mix together.

      4. Pipe into the shells at 28-30°C