Bonbon chocolate white


  • 100 g Chocolate drop white
  • 300 g Chocolate. white


  • Melt the 300 g chocolate au bain marie at 50°C. Then add the chocolate drops until the dark chocolate is 32°C, milk 31°C and white 29°C. Dip the filling in the chocolate, tap off and place the bonbons on greaseproof paper. Allow to solidify and further cool to room temperature.
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