Molded Oabika Chocolate Bonbon | Valrhona Chocolate
Using a spray gun, spray the molds with tempered red cocoa butter (85-90°F/30-32°C) on a low pressure to create a “speckled” effect on the molds. Scrape of
Ingredients
- 500g Heavy cream 36%
- 230 g OABIKA
- 190g Glucose DE 60
- 490 g NYANGBO 68%
- 100g CLARIFIED BUTTER
More Like This
Oabika Madeleine | Valrhona Chocolate
valrhona.com
Oabika Nyangbo Chocolate Bonbon | Valrhona Chocolate
valrhona.com
Bahibe Chocolate Bonbon | Valrhona Chocolate
valrhona.com
Passion Bahibé Bonbons | Valrhona Chocolate
valrhona.com
Strawberry Bahibé Bonbons | Valrhona Chocolate
valrhona.com
Passion Bahibé Bonbons | Valrhona Chocolate
valrhona.com
VALRHONA KOMANA BONBON RECIPE
valrhona.us
VALRHONA KOMANA BONBON RECIPE
valrhona.us