Montmorency Sour Cherry Bonbon
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/Montmercycherrybonbon.jpg)
Alunga™ Ganache
ingredients | preparation |
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Heat |
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Pour on |
Emulsify. |
Montmorency cherry jelly
ingredients | preparation |
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Cook to 220°F/104°C |
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Incorporate |
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Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™) |