Decorate your molds with colored cocoa butter at 90F
Temper the Belcolade Amber Chocolate to 82-84F
Cast the molds and allow the chocolate to crystalize minimum 10-15 minutes at 64F with less than 60% humidity
Cast the mold a second time add the toasted almond and crushed speculoos cookies to the chocolate
Let them crystalize for a least 2 hour at 64F with less than 60% humidity
Gently melt the edge of the half spheres on a hot surface and put two halves together
Let them fully crystalize for 2 hours at 64F with less than 60% humidity
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