CARMA® Snow Bar

White Nuit Blanche 37% and Coconut Ganache

Ingredients Preparation
  • 100g
    coconut puree
  • 24g
    glucose powder
  • 10g
    invert sugar
  • 16g
    sorbitol
  • 70g
    butter
  • 15g
    cocoa butter

Warm up the Coconut Puree, Powder glucose, invert sugar, sorbitol, cocoa butter and butter to 40° C.
Melt the CARMA® Couverture White Nuit Blanche 37% to 40° C.
Homogenise both mixtures together with a hand blender and leave to cool down to 28° C before further use.

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. 
Fill the casted moulds with the Ganache. Leave to crystallize overnight and close the mould with pre-crystallized CARMA® Couverture White Nuit Blanche 37%.
Unmould the bars and with a stencil, spray the top of the bars with pre-crystallized white cocoa butter.
Place the bars in the freezer for about 5 minutes and spray one more time, but this time without the stencil with the white cocoa butter. 

 

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