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

Pralin Feuilletine™ Crunchy

ingredients preparation
  • 60g
    CHM-P35LBEQ

Melt at 45°C

  • 250g
    FNN-X23PFBO

Add

Fill the mini-bonbons logs.
Let it crystallize during 12 hours, then seal it.