Mint bon-bons

  • Petit four
  • medium
  • 60
  • 30 minutes, plus 70 minutes setting time

PT30M

PT70M

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Ingredients

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Imperial

1
Place the fondant and water into a bowl. Warm over a bain marie until smooth, do not let the temperature of the chocolate exceed 32°C
  • 550g of white fondant
  • 35ml of water
2
Remove from the heat and add the peppermint and the lemon juice. Fill the dark chocolate truffle shells with the fondant until full
3
Leave for about 1 hour at 15°C until the exposed fondant has crystallised
4
Now join each shell half together and cap with the melted dark chocolate. Leave to set again
5
Finally, roll the bon-bons in the melted chocolate and then in the neige décor to finish
  • neige décor
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