CARMA® advocaat bonbons

Bring the cream together with the sugars to a simmer, add Advocaat. Scrape the vanilla inside. Melt couverture to about 35°C. Sieve cream-sugar-Advocaat mixture over the couverture, with a hand blender mix to emulsify.

• Bowl
• Saucepan
• Hand Blender

Clean and polish the molds. 
With the help of a small brush, lay a small piece of gold sheet into the mold.
Prepare any colored cocoa butter,shown here in pink and turquoise, by pre-crystallising the cocoa butter.
Spray the molds evenly with the help of an air gun. Leave to set before casting with CARMA® White Nuit Blanche couverture.
Pipe the ganache at 27°C, leave the ganache to crystallise before closing the bonbons and sticking together.

• Small brush
• Air gun
• Piping bag