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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

Cioccolatino Cara Crakine™ e cocco

Ricetta

  1. Ganache al cocco
  2. Cara Crakine™ insert

Ganache al cocco

ingredienti preparazione
  • 25g
    cocco grattugiato
  • 125g
    Crema al 35%.

Far bollire e versare su

Lasciare in infusione 30 minuti e poi filtrare.
Prendere 175 g infuso.

  • 12g
    sorbitolo in polvere
  • 28g
    burro

Unire

  • 150g
    CHW-Q29SATI
  • 12g
    Liquore Malibu®

A 80°C, versare su

Riempire per metà gli stampini a semisfera.

Cara Crakine™ insert

ingredienti preparazione
  • 37g
    CHM-O38LSUP

Crystallise at 45°C

  • 125g
    FNF-X32CARACR

Mix with

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

Discover more recipes

Tronchetto ai tre cioccolati

Tronchetto ai tre cioccolati

Tartufi al cacao

Tartufi al cacao

Cioccolatino pralinato alle nocciole

Cioccolatino pralinato alle nocciole

Ganache al miele

Ganache al miele

Cioccolatino Cara Crakine™ ai marroni

Cioccolatino Cara Crakine™ ai marroni

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