Chocolate Almond Bonbons
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Ingredients
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Unit of Measurement
- As needed PreGel Coriandolina® Coating - Chocolate - 90602
- As Needed PreGel Mandorlata Arabeschi®
Method of Preparation
- Fill bonbon molds with PreGel Coriandolina® Coating - Chocolate - 90602 to create a shell and freeze.
- Once the shell is frozen, fill with PreGel Mandorlata Arabeschi® and freeze again.
- Once frozen, cap the bonbons with another layer of PreGel Coriandolina® Coating - Chocolate - 90602 to completely enrobe the filling.
- Freeze and then unmold. Keep frozen until it is served