CARMA® Hazelnut and Cinnamon Pine Cone Bonbon
Fill the cleaned and polished molds with pre-crystallized CARMA® Couverture Dark Padera 55%.
Melt the Milk Couverture Milk Seriz 35% and mix with CARMA® Praliné 1:1, cinnamon and salt.
Fill the Gianduja into the prepared molds and allow to crystallize.
Structure and Decor
Attach the two parts of the bonbon together and place in the freezer for about 5 minutes before spraying.
Decorate with gold flakes as desired.