CARMA® Snow Bar
White Nuit Blanche 37% and Coconut Ganache
Warm up the Coconut Puree, Powder glucose, invert sugar, sorbitol, cocoa butter and butter to 40° C.
Procedure and Finish
Using a very well polished bar mould cast the moulds with pre-crystallized CARMA® Couverture White Nuit Blanche 37% and leave to fully crystallize.