Fingers Cara Crakine™


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


  • 500g
    fresh butter

Melt together at 45°C

Stir together the two mixtures

  • 100g


Croustillant Cara Crakine™

Ingredients Preparation
  • 2500g
    Cara Crakine™

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

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

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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