Gold & Apricot bonbon
level 2
Tip: how to create marble look chocolate shells? Pour even layers of Gold and white chocolate on top of each other in a measuring jug. Drizzle the mixture into the mould for a marbled effect.
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Recipe components
Callebaut® ingredients
Pâte de fruits
Ingredients | Preparation |
---|---|
| Mix together. |
| Add and boil to 112°C. |
| Mix in and boil to 105°C. |
| Add. |
Pour the mixture into a bowl and leave to cool. |
Moulded ganache
Ingredients | Preparation |
---|---|
| Mix together and heat up to 40°C. |
Pour previous mixture onto the chocolate when its temperature is at 30°C. | |
| Add and emulsify. |