Hello Chocolate Geniuses. I have been experimenting with adding toasted nuts to my molded bon bons. I’m filling with a cream ganache, and sprinkling chopped nuts in to try to get some “crunch” but instead everything is pretty soggy
Thinking about adding a whole hazelnut instead of chopped bits but worried about it getting soggy too. Any advice? Do I have to pre-coat the nut? Or just drop it in?
Help!