CARMA® advocaat bonbons

A fine Advocaat vanilla ganache covered in velvety, soft melting CARMA® White Nuit Blanche Couverture, makes these colourful eggs a very special Easter treat.

SHELF LIFE: 6 weeks
CONSERVATION: 18°C - 23°C
COMPONENTS: 2

 

Advocaat vanilla ganache

Ingredients Preparation
  • 552g
    White Nuit Blanche 37%
  • 200g
    cream
  • 75g
    advocaat
  • 1piece(s)
    vanilla
  • 48g
    glucose
  • 73g
    sorbitol powder
  • 48g
    Powdered dextrose

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

Structure and Decor

Ingredients Preparation
  • As needed
    100% Cocoa Butter
  • As needed
    White Nuit Blanche 37%

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

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