Filling:
Chocolate - Cinnamon Blossoms (for about 1 layer 54 balls)
130 g of cream
5 pieces of cinnamon flowers
60 g Glucose (
sweetART Article 08063)
400 g Chocolate, white (
sweetART Article 08142)
40 g of butter
Pour cinnamon blossoms and leave with the cream in the fridge overnight. Bring the cream to a boil with glucose, pass the cinnamon blossoms and pour over the liquid chocolate. Melt butter. Allow the mass to cool and fill in the hemispheres. Close hole with chocolate and then decorate with
edible gold dust (sweetART article 07011).