Bonbon chocolate white
Ingredients
- 100 g Chocolate drop white
- 300 g Chocolate. white
Instructions
- 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.