Bonbon Bounty Ecuador & Coconut

Coconut mixture

ingredients preparation
  • 50g
    sweetened condensed milk
  • 35g
    grated dried coconut
  • 15g
    coconut powder
  • 20g
    CHW-P109IVORE6-Z71

Mix all the ingredients, except the couverture, in a Thermomix for 2 minutes. Add the tempered couverture when the mixture reaches 29°C and fill the Peaks praline moulds which have been prepared with Milk Ecuador.

Coconut ganache

ingredients preparation

Bring the cream, sorbitol and butter to the boil. When the mixture reaches 70°C, mix with the Milk Ecuador Couverture and blend well Leave the ganache to set to a temperature of 29°C and finish the bonbon off with the coconut mixture.