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Ube Velvet 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. ​

Velvet Spray

  • Melt the Cocoa Butter according to Instructions then add purple food powder, then add to airbrush to spray for the design. ​

Filling

  • Heat Festipak Coconut Cream, and glucose until 85’c to simmer. ​

  • Then add to Chocolate with CRV and unsalted butter to make a ganache.

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