cone

1. Melt TOP Blend Coating according to package directions.
2. Mold the shells into the desired shape.

ganache

1. Recipe in Minichuteira Alfajor – Argentina

Caramel

1. In a pan, mix all the ingredients and heat until it reaches a light caramel color (155°C).
2. Pour the caramel over a silicone mat and immediately cover it with another mat, spreading the
caramel between the two mats with the help of a rolling pin so that it is as thin as possible.
3. Wait to cool down and break into pieces.

bonbon assembly

1. With the TOP Blend cover already ready, add pieces of caramel at the bottom of the cavity.
2. Fill with the vanilla ganache and top with a few more pieces of caramel.
3. Wait for it to crystallize (8 hours) so you can close your bonbons with the TOP Blend Coverage.