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

凯匹林纳甘那许

在这份配方中,Callebaut大厨Alexandre Bourdeaux从巴西国酒凯匹林纳鸡尾酒中汲取灵感。青柠、甘蔗酒和黑巧克力是主味。这些原料在世界各地都能找到。不然也可以咨询当地的酒吧侍者或者调酒师。干杯! 

配方

Created by
  • Alexandre Bourdeaux - Pastry&Chocadvice Belgium的大厨兼所有人
  1. 巴西凯匹林纳鸡尾酒

巴西凯匹林纳鸡尾酒

配料 配料
  • 305g
    打发 35% 的奶油
  • 72g
    Cachaça
  • 41g
    酸橙泥
  • 46g
    葡萄糖
  • 46g
    葡萄糖浆 DE 60

将原料加热至 40°C。
在食物调理器中混合。

  • 610g
    C811NV

将糖皮融至 35°C。

  • 81g
    黄油PF17

准备星形松露巧克力模子,用白色可可油点缀。
然后在模子上抹一层绿色可可油。

在模子中填入 811NV 黑巧克力。
等巧克力成型后,填入甘那许。

Discover more recipes

茉莉花茶甘那许

茉莉花茶甘那许

茶花与橙子甘那许

茶花与橙子甘那许

Let's stick together

Let's stick together

Coffee goes cocoa

Coffee goes cocoa

苹果恋上香醋

苹果恋上香醋

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