Coconut Cara Crakine™ Bonbons

Coco ganache

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.

Cara Crakine™ insert

Ingredients Preparation
  • 37g
    CHM-Q32HARM

Crystallize at 113°F/45°C

  • 125g
    FNF-X32CARACR

Mix with

Add to half filled molds.
Seal molds with crystallized chocolate.

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