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Milk Chocolate Raspberry Bonbon

Milk Chocolate Raspberry Bonbon


Recipe Created By:
PreGel Professional Training Center


300g (10.6oz)
100g (3.5oz)
66g (2.3oz)
70g (2.5oz)
50g (1.8oz)
450g (15.9oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream, glucose and . Bring to a boil. Remove from the heat.
  2. Add the butter to the boiled mixture and incorporate.
  3. Add the invert sugar to the above mixture and leave the mixture to cool to 35°C/95°F.
  4. Pour the mixture over the chocolate and mix well.
  5. Pipe into molded shells, leave to harden and close with tempered chocolate.
Notes to Consider: To create a Dark Chocolate Bonbon, simply replace PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) with PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture).