cone

1. Melt TOP Intenso Coverage according to package instructions.
2. Mold the shells into the desired shape.

ganache

1. In a pan, heat the cream with the butter and the glucose until it boils. Add the matcha and mix until dissolved.
2. Pour over chopped Melken White Chocolate or in drops.
3. Mix well until you get a smooth and shiny ganache.
4. Wait for it to cool down to 29°C.

bonbon assembly

1. With the TOP Intense Coverage cone already ready, add the matcha ganache at the bottom of the cavity, filling it up to 2 mm below the edge.
2. Wait for it to crystallize (8 hours) so you can close your bonbons with TOP Intense Coverage.