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.


Sacher Supreme.

Read more

Apple Pie.

Read more


Read more

Pistachio Bonbon.

Read more

Want to find out more?

Please send us your enquiries through our contact form.