Oabika Nyangbo Chocolate Bonbon | Valrhona Chocolate
Pour the fruit gel into a 34 × 34cm tray of 4mm in height on a silicone mat. Leave to cool. Place a 6mm high tray on top of the fruit gel and pour in the c
Ingredients
- 220 g OABIKA
- 340g Heavy cream 36%
- 480 g NYANGBO 68%
- 4g Mineral water
- 4g Citric acid
- 500 g Mineral water
- 450 g OABIKA
- 62g Sugar
- 12g Yellow Pectin
- 320g Sugar
- 7.5g Citric acid solution
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