Mold: bonbon tray 275 x 275 caps PC36 code 82520 Mallard Ferriere.
LEMON
CHOCOLATE BONBON
Makes 24 bonbons.
Makes 24 bonbons.
Mold: bonbon tray 275 x 275 caps PC36 code 82520 Mallard Ferriere.
Melt the Pralicrac at 30°C. Fill half of the white chocolate molds.
Bake all ingredients at 103°C and set aside. Fill half of the white chocolate molds.
Temper the white chocolate and fill the molds.
