Learn how to make Coconut Bonbon with Valrhona Opalys.
To paint and shell the mold - Ingredients:
● White chocolate
● Cocoa butter
● Fat-soluble powder food colors - 2 colors (Sapphire and Pearl blue)
Coconut ganache - Ingredients:
● 320 g Valrhona Opalys white chocolate
● 193 g coconut puree
● 43 g inverted sugar
● 54 g desiccated unsweetened coconut / macaroon coconut
● 32 g Malibu rum
● 6 g mycryo (optional)
For an in-depth look at our ""Molded Painted Chocolate Bonbons"" course, click here:
✅ Know more about our membership plans and access ALL Scoolinary courses
https://rb.gy/yypj6e
✅ Visit us at Scoolinary, the leading culinary platform for online training
https://rb.gy/27rubv
✅ Watch our entire recipe collection
https://www.youtube.com/playlist?list=PLKaLBBjykDhw9bv6A12cJ1d8hd532-JAC
✅ Meet all our world-class chef instructors
https://www.youtube.com/playlist?list=PLKaLBBjykDhw0To38Pqy-6oKR2lhuSx95
✅ Discover all our online culinary courses
https://www.youtube.com/playlist?list=PLKaLBBjykDhwtQZOpkUadlSUeYgJcgE1b