Chocolate Almond Bonbons
Ingredients
Instructions
  1. Fill bonbon molds with PreGel Coriandolina® Coating – Chocolate – 90602 to create a shell and freeze.
  2. Once the shell is frozen, fill with PreGel Mandorlata Arabeschi® and freeze again.
  3. Once frozen, cap the bonbons with another layer of PreGel Coriandolina® Coating – Chocolate – 90602 to completely enrobe the filling.
  4. Freeze and then unmold. Keep frozen until it is served