Noisette BonBon

Procedure:

Base

  • 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.

Filling

  • Place the filling inside the shell of the tempered chocolate before closing it.

Topping

  • While the chocolate sets, place one roasted hazelnut per mold, then let it set.

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