Lemon Chocolate, Feuilletine Crunch Bon Bon - Puratos

Method

Melt Patis France Praline and Belcolade Milk Chocolate together.
Mix together and then fold in Feuilletine.
Sheet out to desired thickness and freeze.
Decorate mold with cocoa butter colors.
Pipe tempered Belcolade Noir in molds and tap out the excess.
Let crystallize for 24 hours.
Pipe Deli Citron and NH Ganache in mold.
Press down fillings with cut Hazelnut Crunchy.
Seal bon bons with tempered Belcolade Noir Chocolate. Unmold when ready.

Lemon Chocolate, Feuilletine Crunch Bon Bon

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