Baileys Treble

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Bailey Ganache

ingredients	preparation
100g espresso coffee 60g 35% cream 160g Baileys 1g salt 50g invert sugar 90g glucose syrup DE 44	Mix
580g CHK-N35ZECA 25g NCB-HD702-BYEX	Heat the mixture to 30°C and pour on to
Emulsify and pre-crystallise at about 28ºC. Measure out into the moulds.

Zéphyr caramel paint

ingredients	preparation
700g CHK-N35ZECA 300g NCB-HD706-BY	Melt
Set aside.

Finishing

ingredients	preparation
MLD-090513	Spray Zéphyr™ caramel paint on the half-sphere moulds.
Q.S. CHK-N35ZECA Q.S. CHW-N34ZEPH Q.S. CHD-O70FLEU	Then mould with, achieving a marble effect.
Afterwards, measure out the whisky cream liqueur ganache filling. Allow to crystallise for several hours. Finish by covering with Zéphyr™ caramel white chocolate.

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