Apricot | Rice Pudding

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Preparation info

  • Difficulty

    Easy

  • Yield: About

    24 pieces

Appears in

Ingredients

Components

Method

Assembly Instructions

  1. Cast the molds using tempered dark chocolate according to the Molded Chocolates method.
  2. Wait for ganache to reach 30°C/86°F before piping into the mold to just under the top rim. Cap the mold.
  3. Attach the apricot foam to each finished chocolate with a dot of tempered milk chocolate. The chocolates have a shelf life of 2 weeks

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