Fingers Cara Crakine™

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Haïti™ Brownie

ingredients	preparation
500g whole egg(s) 270g fine sugar	Whip
480g CHD-Q65HAI 500g fresh butter	Melt together at 45°C
Stir together the two mixtures
100g flour	Add

Croustillant Cara Crakine™

ingredients	preparation
2500g FNF-X32CARACR	Melt at 30°C
Spread the Croustillant CaraCrakine™ on Haïti brownie

Mousse Excellence

ingredients	preparation
780g whole milk 240g egg yolks 140g fine sugar	Make a custard with
Bring to 85°C.
950g CHD-R55EXEL	Strain and pour over
1520g whipped cream 35%	At 40°C fold in
Place Excellence mousse on Croustillant Cara Crakine™.

Cocoa Glaze

ingredients	preparation
390g fine sugar 160g water	Cook to 120°C
290g 35% fat liquid cream 100g cocoa powder 40g invert sugar	Boil together
Add the cooked sugar syrup, boil again.
90g water for hydrating 15g gelatin 200 Bloom	At 60°C, add
Mix and keep in cooler 24 hours. Use at 30°C.

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