Alunga™ bonbon
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/bonbon_cadre_alunga.jpg)
Alunga™ Ganache
ingredients | preparation |
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Bring to a boil |
Let cool to 80°C. |
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Pour over |
Pour the mixture into a Robot-Coupe and blend until completely smooth. |
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Pour the mixture into a food processor and blend until completely smooth. |
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Pour the mixture into a Robot-Coupe and blend until completely smooth. |
Ocoa™ coating
ingredients | preparation |
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Coat the ganache with Ocoa™ 70% dark chocolate couverture |
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Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating |
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Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating |