Mole Bonbon.

Relleno de mole

Ingredients

  • 125g.
  • Cream 35% M.G.
  • 235g.
  • Ébano
  • 19g.
  • Inverted Sugar
  • 37g.
  • Butter
  • 62g.
  • Mole

Elaboration

Boil cream with Inverted Sugar and pour over the Ébano. Add the butter and mole when the rest will be at 40ºC. Mix with hand blender and cool.

Montaje y acabado

    1.Cover the moulds with a fine layer of tempered Wengué and leave to harden.

    2.Fill the moulds with the mole filling and to cool overnight (10-14 hours). Cover.

    3. Unmold the bonbon.

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