Temper Chocolate according to tempering instructions. Coat the molders with tempered chocolate to make shells, let it set. Apply filling then for the final coating add tempered chocolate to fill in the gap.
Velvet Spray
Melt the Cocoa Butter according to Instructions then add purple food powder, then add to airbrush to spray for the design.
Filling
Mix White sugar and glucose into a sauce pot then boil unti 150’c until it becomes amber color then add festipak, unsalted butter and balsamic vinegr. Let it cool and set for it to add inside as a filling.
Indulge in the rich elegance of Noisette BonBon, crafted with Puratos PH Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate and Patisfrance Praline Noisette 50%. A luxurious blend of deep cocoa and velvety hazelnut praline in every bite.
Bright and bold, Calamansi BonBon combines the zesty citrus of calamansi with the deep richness of Puratos PH Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate.
Experience the bold fusion of textures in Truffle Bomb — a decadent chocolate truffle featuring crunchy sourdough barks and the intense flavor of Puratos PH Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate.
Ube Velvet BonBon brings together the earthy sweetness of ube and the bold richness of Puratos PH Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate
Ruffles with Paprika offer a bold, savory crunch paired with the deep intensity of Puratos PH Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate.
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