Chestnut Cara Crakine™ Bonbons

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Intérieur Cara Crakine™

Ingredients Preparation
  • 50g
    Lactée Supérieure

Faire fondre à 45°C

  • 180g
    Cara Crakine™

Mélanger avec

Tabler à 24°C.
Garnir les moules demi-sphère.
Obturer les moules.

Chestnut almond paste

Ingredients Preparation
  • 140g
    almond paste 50%
  • 105g
    chestnut puree

Mix together

Pipe into 3 cm half spheres, halfway full.
Allow to set.

Pipe into 1.2 in / 3 cm half spheres, halfway full.
Allow to set.

Cara Crakine™ insert

Ingredients Preparation
  • 50g
    Harmonie Lactée

Crystallised at 45°C

  • 180g
    Cara Crakine™

Mix with

Add to half filled moulds.
Seal moulds with crystallised chocolate.

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