Coconut Cara Crakine™ Bonbons

Recipe

ingredients	preparation
25g grated coconut 125g 35% cream	Bring to a boil Pour on
Infuse for 30 minutes. Strain and rescale 175 g infusion.
12g sorbitol powder 28g butter	Add
150g CHW-Q29SATI 12g Malibu® liquor	Warm to 80°C, pour over
Mix to emulsion. Cool ganache to 28°C, pipe into premoulded half-spheres, halfway full.

ingredients	preparation
37g CHM-O38LSUP	Crystallise at 45°C
125g FNF-X32CARACR	Mix with
Add to half filled moulds. Seal moulds with crystallised chocolate.