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Bonbon Roussillon

Peach filling

  • Les vergers Boiron peach puree - 180 g
  • Milk chocolate - 200 g
  • Glucose - 12 g
  • Sorbitol - 15 g
  • Butter - 40 g
  • Trimoline (inverted sugar) - 7 g
  • Peach schnapps - 5 g
Boil the puree, sorbitol, inverted sugar and glucose together.
Pour over the chocolate.
At 34 °C add the butter and the schnapps.
Leave to cool before filling the chocolate moulds.