Apricot | Rice Pudding

Components

• SHELL: tempered dark chocolate
• FILLING: Rice Pudding Ganache
• GARNISH: tempered milk chocolate, Apricot Foam

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 cho