Mole Bonbon.

Relleno de mole


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


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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