Chocorango Bon Bon Candy

Today is a very special day: Happy B-day Chocorango! We could have a rich layer cake to celebrate the date, but we baked it the last year.
What to present this year? A bonbon is a great idea!
We created a yummy version: strawberry, white chocolate with nuts, orange zest and a milk chocolate coating.

So, let's copy the recipe? It's really easy!

1 can condensed milk (395g)

1 tbsp butter

170g white chocolate with nuts

Zest of 2 oranges

15 strawberry hygienized and drained, remove the leaves and reserve

250g milk chocolate couverture

Directions

1. Heat over low heat the condensed milk and butter always stirring until makes a creamy mixture. Remove from heat when the condensed milk is very soft yet, 'cause when it's mixed with chocolate comes out thick. As soon as you turned off the heat add the chopped chocolate and stir until is complete melted. Stir in orange zest and let cool at room temperature.

2. Using your hands roll out a small portion of cold candy to make a thin circle. Mold this dough over the strawberry until is complete covered. If necessary, lightly grease your hands with butter so the candy won't stick on them. Repeat the same process with all strawberries.

3. Melt the milk chocolate and dip each bon bon on it. Drain the excess and place over a greased surface to dry. If desired, decorate with strawberry leaves when the chocolate is still melted. Let cool and serve cold or room temperature.

Tips: We used milk chocolate to coat but if you want use dark chocolate.

This bon bon takes strawberries in natura so it's better to consume them just until 3 days, refrigerated.

Serve: 15 bon bons.