Baileys Treble

Recipe

Created by
  • Ramon Morató - 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
    Zéphyr™ Caramel
  • 25g
    Deodorized Cocoa Butter

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
    Zéphyr™ Caramel
  • 300g
    Mycryo™ Cocoa Butter

Melt

Set aside.

Finishing

Ingredients Preparation
  • As needed
    Half-Sphere 2,5 cm

Spray Zéphyr™ caramel paint on the half-sphere moulds.

  • Q.S.
    Zéphyr™ Caramel
  • Q.S.
    Zéphyr™
  • Q.S.
    Fleur de Cao™

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.

Get in Touch