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Home / Chocolate Coriandolina® Bonbons with Pino Pinguino® Nocciolino

Chocolate Coriandolina<sup>®</sup> Bonbons with Pino Pinguino<sup>®</sup> Nocciolino

Chocolate Coriandolina® Bonbons with Pino Pinguino® Nocciolino

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

Assembly

A gosto
A gosto

Method of Preparation

  1. Fill bonbon molds with to create a shell and freeze.
  2. Once the shell is frozen, fill with and freeze again.
  3. Once frozen, cap the bonbons with another layer of to completely enrobe the filling.
  4. Freeze and then unmold. Keep frozen until it is served.
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