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 CHM-O38LSUP	Faire fondre à 45°C
180g FNF-X32CARACR	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 CHM-Q32HARM	Crystallised at 45°C
180g FNF-X32CARACR	Mix with
Add to half filled moulds. Seal moulds with crystallised chocolate.

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