Lactée Barry Équilibre Moulded Bonbon

Make the shell with Lactée Barry Équilibre milk chocolate couverture.

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
60g CHM-P35LBEQ	Melt at 45°C
250g Filling - Pralin Feuilletine™ - 5kg bucket	Add
Fill the mini-bonbons logs. Let it crystallize during 12 hours, then seal it.