Popping Chocolate Fruit



Storage temperature: Cool Room Temperature (18-24°C)

Shelf life: 90 days



- Melt 300 grams of chocolate at 35-38°C, add the candy and mix well 

- Pour the mixture into a small mold and keep it in the refrigerator at 5°C . in 15-20 minutes

Shaping & Decoration

- Remove the chocolate from the mold 

- Melt the remaining 100g of chocolate, gently rub the chocolate to adhere the candies 

- Shake the candies with a mixture of raspberry powder and snow sugar

Popping Chocolate Fruit

Complexity level:  

- Total weight of the recipe: 515 gr 

- Weight of each tablet: 3 gr 

- Quantity: 150 tablets 


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