CARMA® Hazelnut and Cinnamon Pine Cone Bonbon

Cinnamon Gianduja

Ingredients Preparation
  • 10g
    cinnamon powder
  • 5g
    salt

Fill the cleaned and polished molds with pre-crystallized CARMA® Couverture Dark Padera 55%.

Melt the Milk Couverture Milk Seriz 35% and mix with CARMA® Praliné 1:1, cinnamon and salt.
Pre-crystallize the mixture before using (working temperature 29°C).

Fill the Gianduja into the prepared molds and allow to crystallize.
Seal half of the molds with Dark Padera 55%.
Remove from the mold after 15 minutes in the refrigerator or approx. 8 hours at room temperature.

 

Structure and Decor

Attach the two parts of the bonbon together and place in the freezer for about 5 minutes before spraying.
Pre-crystallize brown colored cocoa butter, apply it evenly to the candy with the airbrush gun (spray gun).

Decorate with gold flakes as desired.

 

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