Bonbon Bounty Ecuador & Coconut
Recipe
Coconut mixture
| ingredients | preparation |
|---|---|
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Mix all the ingredients, except the couverture, in a Thermomix for 2 minutes. Add the tempered couverture when the mixture reaches 29°C and fill the Peaks praline moulds which have been prepared with Milk Ecuador. |
Coconut ganache
| ingredients | preparation |
|---|---|
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Bring the cream, sorbitol and butter to the boil. When the mixture reaches 70°C, mix with the Milk Ecuador Couverture and blend well Leave the ganache to set to a temperature of 29°C and finish the bonbon off with the coconut mixture. |