Roasted Milk Chocolate & Cafe Crokine Bonbon


Created by
  • Ruth Hinks - Cacao Barry UK Ambassador

Part 1

Ingredients Preparation
  • Q.S.
    IBC Mocha cocoa butter
  • Q.S.
    IBC Gold Creative Powder

Pre Decorate the mould with splashes of Mocha IBC coloured Cocoa Butter. 
Then sponge the mould with 10% IBC Gold Creative Powder to the volume of Kirsch Alcohol.

Part 2

Ingredients Preparation
  • Q.S.

Shell moulds with pre-crystallised Alunga milk chocolate.

Part 3

Warm slightly. 
Deposit into the base of prepared moulds.

Part 4

Ingredients Preparation
  • 200g

Roast at 150°C for 30 minutes stirring every 5 minutes. 

Part 5

Ingredients Preparation
  • 100g
    whipping cream
  • 12g
  • 12g
  • Q.S.

Bring the whipping cream, glucose, sugar and vanilla to the boil. 
Cool to 34°C. Homogenise together with the flavoured cream, roasted chocolate and salt.

Piped into the prepared moulds with Café Crokine. Allow to set. Close chocolates with pre-crystallised Alunga chocolate.

Get in Touch