Lunar Eclipse
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/3a9ced50bbae3a536858faf1abf8fb21.jpg?itok=F6-ZGzWD)
Bonbon
ingredients | preparation |
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Heat |
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Cover and let chill at 90°F/32°C, pass through a chinois, then emulsify with the chocolate previously melted at 90°F/32°C |
Pipe truffles of around 1 cm in diameter onto a baking sheet. |
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Coat with Ocoa™ 70 % dark chocolate couverture. |
Disc decoration
ingredients | preparation |
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Spread some Ocoa™ 70% dark chocolate couverture finely on an acetate guitar sheet |
Cut out circles 1.2 in / 3 cm in diameter. |
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Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or |
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Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or |