Biscoff Bonbon

Biscoff White Chocolate Ganache Procedure

  • Combine the chocolate with the cream, and heat until the chocolate dissolves.
  • Add the butter and Kahlua.
  • Cover the ganache with the cling-wrap in contact, and refrigerate for 6-8 hours

Dark Chocolate Couverture Procedure

  • Temper the chocolate by following the chocolate tempering guide. 
  • Transfer to polycarbonate mold then let it set. 
  • Once set, fill the shell with melted ganache. Let it set in the chiller. 
  • Temper the chocolate to seal the chocolate pralines