Plant based solaris chocolate bonbon

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	14

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	20
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	7

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	14
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

Moulding ingredients

Melt the Belcolade Cacao Trace vegan milk chocolate to 45°C and temper it at 28.6°C.
Fill the moulds to make the filled chocolates and leave to crystallise.

Heat the plant based cream, the plant based butter and glucose at 80°C.
Pour the heated composition directly onto the plant based chocolate, praline, cocoa butter and ebony and mix well.
Make an emulsion between 35°C and 38°C and mix with an immersion blender.
Put the ganache at a temperature of 30°C in a piping bag and fill pre-moulded plant based chocolate shells.
Leave to crystallise for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%.

Dry caramelise the sugar and add the 5 spice mix.
Leave to cool down and mix into a powder.
First heat the Belcolade Cacao Trace vegan milk chocolate and cocoa butter at 45°C.
Then add the praline (20-22°C), the PatisFrance Pralirex hazelnut and the 5 spice mix caramel powder and temper the mixture at 26°C.
Pipe the praline filling on top of the ganache.
Leave to crystallise in a fridge of 5°C for 5 to 10 minutes.
Once crystallised, seal the moulds with tempered Belcolade Cacao Trace vegan milk chocolate.
Demould after crystallisation.
Store the finished product at 16°C.