Firework Bonbon | Veliche

Keywords

• add the glucose and boil to 105°C. Remove the pan from the heat
• add the citric acid
• stir
• and pour onto a Silpat. Leave to cool. Once cooled
• Veliche 70 g Butter 520 g White chocolate Obsession 30%
• Veliche Method: Heat the cream
• glucose
• cocoa butter
• and butter until 65°C. After heating
• add the Champagne
• lemon juice
• fill one mold with 2-3 grams of redcurrant gel. Once the gel has set
• fill with champagne ganache until the edge. Also