Centre Filled Bonbons - Sealing & Demoulding

In the second and final part of this video series learn how to seal, de-mould and package the bonbons. From effective de-crystallisation using tempered chocolate, to crystallising the bonbons inside the moulds and storing them at the right temperature, learn important tips for a flawless texture. If you have any questions, please leave your queries in the comments section and we will get back to you. Enjoy watching!