Strawberry Coriandolina® Bonbons
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Place the mold back into the freezer until the PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) – 48222 is firm.
  4. Remove from the freezer, and cover the molds with PreGel Coriandolina® Coating – Strawberry – 90702.
  5. Return the molds to the freezer until set. Unmold and place in display case or storage freezer.