Karak Mosaic
Karak Mosaic is a refined chocolate confectionery item inspired by the bold, aromatic flavours of traditional Karak tea. Developed for professional chocolatiers and pastry chefs, this recipe combines a smooth spiced caramel with an infused white chocolate ganache, encased in a decorative cocoa butter–coloured shell.
Black tea, cardamom, ginger, and cloves are carefully infused to deliver warmth, depth, and balance, while the ganache made with CARMA® White Niobo 34% provides a clean, creamy finish. Advanced colouring techniques and precise moulding enhance both texture and visual impact, resulting in a sophisticated confectionery item well suited for Ramadan and premium festive offerings.
Recipe
Products
Colouring
| ingredients | preparation |
|---|---|
|
Colouring 1
|
|
Colouring 2 |
Karak Tea Caramel (30 g per mould)
| ingredients | preparation |
|---|---|
|
Bring 160 g of cream to the boil along with the spices and tea. Leave to infuse for 1 hour, then strain and top up to 125 g of cream. Caramelise the sugar, then deglaze with the flavoured cream, glucose syrup and condensed milk. Add the butter and mix thoroughly. Then let the mixture cool down. |
Karak ganache (120 g per mould) – Infusion
| ingredients | preparation |
|---|---|
|
Caramelise the sugar. Deglaze with hot water and condensed milk. Add the spices, bring to the boil and leave to infuse for 2 hours. Strain. |
Infusion (see above) 120 g
| ingredients | preparation |
|---|---|
|
Heat the infusion along with sorbitol, glucose syrup and butter up to 35 °C. Pour onto the CARMA® White Niobo 34% melted at 40 °C and emulsify. Fill the pralines with a little caramel, then with ganache. Let it crystallise, then close and mould the next day. |
