Medium
Containing: 2 Components
Alunga™ Ganache
Ingredients: Alunga™ Ganache
-
3.9 oz35% cream
-
1.6 oznulomoline
-
0.2 ozsorbitol
Preparation: Alunga™ Ganache
Heat
Ingredients: Alunga™ Ganache
Preparation: Alunga™ Ganache
Pour on
Emulsify.
Fill the shells with the Alunga™ ganache.
Let the ganache crystallise before sealing the bonbons.
Montmorency cherry jelly
Ingredients: Montmorency cherry jelly
-
10.6 ozMontmorency cherry puree
-
1.1 ozsugar
Preparation: Montmorency cherry jelly
Cook to 220°F/104°C
Ingredients: Montmorency cherry jelly
-
3 leaf/leavessoaked gelatin
Preparation: Montmorency cherry jelly
Incorporate
Ingredients: Montmorency cherry jelly
Preparation: Montmorency cherry jelly
Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments