CARMA® easter bunnies

These cute little bunnies come in all CARMA® colours and each one of them with a different, tasty filling. 

SHELF LIFE: 3 Months  
CONSERVATION: Chocolate room, 18-23°C

 

WHITE NUIT BLANCHE 37% BUNNY, filling

Ingredients Preparation
  • 1piece(s)
    lemon zest

Melt the Carmaduja to no more than 32°C, add the fresh lemon zest and leave to cool to 27°C before piping into the prepared molds.

  • Microwave bowl
  • Zester 
  • Spatula

GOLD QUINTIN 31% BUNNY, filling

Ingredients Preparation
  • 5g
    coarse salt
  • 25g
    pailleté feuilletine

Melt the Carmaduja to no more than 32°C,add the salt and carefully add in the Pailleté Feuilletine, leave to cool to 27°C before piping into the prepared molds. 

  • Spatula
  • Bowl
  • Piping Bag

RUBY AZALINA 40% BUNNY, filling

Ingredients Preparation
  • 5g
    Sosa yoghurt powder
  • 5g
    strawberry powder Sosa

Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to 27°C before piping into the prepared molds.

  • Spatula
  • Bowl
  • Piping Bag

MILK SERIZ 35% BUNNY, filling

Ingredients Preparation
  • 1piece(s)
    vanilla
  • 2g
    salt

Melt the Carmaduja to no more than 32°C, scrape the vanilla and add together the salt, pipe into the prepared mold.

  • Spatula
  • Bowl
  • Piping Bag 

DARK PADERA 55% BUNNY, filling

Ingredients Preparation
  • 3g
    coarse salt
  • 80g
    peanut butter
  • 3g
    salt

Combine the salt with the Carmamella and pipe a small amount (5g) on the bottom of the prepared molds.
Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to around 28°C before piping into the prepared molds, on top of the caramel.

  • Spatula
  • Bowl
  • Piping Bag

 

BLACK ZABUYE 83% BUNNY, filling

Ingredients Preparation
  • 25g
    Black Sesame seeds, roasted
  • 25g
    Coconut, roasted

Melt the Carmaduja to no more than 32°C. Add the coconut and sesame seeds. Leave to cool to 28°C before piping into the prepared molds.

  • Spatula
  • Bowl
  • Piping Bag 

STRUCTURE AND DECOR

Add CARMA® Couverture of your choice  

The ears and tails can be made in any colour of choice.

Colour white couverture with food safe colours and pre-crystallise. Paint the tails by piping a small amount of the couverture into the mold. Leave to harden for a few minutes before casting with a couverture of your choice, from White Nuit Blanche 37% to Black Zabuye 83%.

Pipe the filling at 27°C for White, Gold and Ruby and around 28°C for Milk, Dark and Black Zabuye. Leave to crystallise before closing the molds.

Set in the fridge for 15 minutes before breaking the bunnies out of the molds.

  • Piping Bag

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