500 g of dark chocolate, broken into small pieces
2 tablespoons of your preferred gelée
Various bombom molds
500 g of dark chocolate, broken into small pieces
2 tablespoons of your preferred gelée
Various bombom molds
Melt the chocolate in a microwave-safe bowl for 3 minutes on medium power
Remove and stir until melted and smooth
Transfer to a rectangular refrigerator dish and stir the chocolate until it reaches the desired temperature, just above room temperature
Using a spatula, fill the bombom molds and remove excess chocolate
Tap the mold gently against the work surface to eliminate air bubbles
Wait 2 minutes and flip the molds upside down over the remaining chocolate to form the filling cavity
Place the molds in the refrigerator for 15 minutes
Fill the cavities with gelée and top with chocolate
Level off with a spatula and return to the refrigerator for an additional 15 minutes
Unmold immediately.
