- 10025100 g chocolate bittersweet
- 5012.550 g chocolate semi-bitter
- 102.510 g vegan butter
- 102.510 ml vegetable cream
Temper the chocolate, and then brush onto the molds. Allow to cool for 30 minutes. If necessary, rebrush to maintain the form.
Melt the chocolate chocolate in a bain. Add the butter in small pieces and mix with the cream into the chocolate. With a teaspoon add the mixture to the molds.
Leave some space on top to seal with dark chocolate. Temper the dark chocolate again and spread across the molds.