Montmorency Sour Cherry Bonbon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/1f529bb9bfa097877febb7cdf2aa960b.jpg?itok=-Go3M6kq)
Alunga™ Ganache
ingredients | preparation |
---|---|
|
Heat |
|
Pour on |
Emulsify. |
Montmorency cherry jelly
ingredients | preparation |
---|---|
|
Cook to 220°F/104°C |
|
Incorporate |
|
Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™) |