Muhalabieh Rose & Almond Chocolate Bonbon

Chocolate Academy

Category

Dessert

A delicious chocolate snack.

Muhalabieh Rose & Almond Chocolate Bonbon

Ingredients

    Chocolate Shells

    • Callebaut Milk Chocolate 40.70%, POWER 41

    Sesame Qraqueline

    • 200 g Callebaut Tintoretto Basic White
    • Deco Relief (France) Concentrated Aroma ROSE
    • 30 g Roasted Almond Sticks

    You Will Need

    • Ray Digital Thermometer
    • Pavoni Disposable Pastry Bag

    Directions

      Chocolate Shells

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

      Sesame Qraqueline

      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