Strawberry Coriandolina® Bonbons
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- as needed PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) - 48222
- as needed PreGel Coriandolina® Coating - Strawberry - 90702
Method of Preparation
- Fill chocolate bonbon molds with PreGel Coriandolina® Coating - Strawberry - 90702, and turn the mold upside down to drain excess. Keep the mold upside down, and place on a rack in the freezer.
- Once the PreGel Coriandolina® Coating - Strawberry - 90702 is set, remove from the freezer and fill each mold with PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) - 48222.
- Place the mold back into the freezer until the PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) - 48222 is firm.
- Remove from the freezer, and cover the molds with PreGel Coriandolina® Coating - Strawberry - 90702.
- Return the molds to the freezer until set. Unmold and place in display case or storage freezer.