ingredients

ganache

400 gr. Cream
600 gr. Cover of finely chopped dark chocolate
100 gr. Butter
2 gr. owdered Cinnamon
110 gr. FARCICIOCK PEAR
HOLLOW BODY WITH MILK CHOCOLATE - 150/160 pieces
STICKS - 150/160 pieces

preparation

Boil the cream, pour it over the chocolate and emulsify by adding the powdered cinnamon and butter. Fill half of the hollow body with FARCICIOCK PEAR and the other half with the Ganache (ideal
temperature for filling 28° C). Close the sphere with the previously tempered dark
chocolate, insert a stick and let it cool. Finally, after putting on a plastic glove, spread more tempered chocolate on your palm. Rotate the sphere on your palm, lining it, and finish the process by dusting with powdered cocoa.

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