Baileys Treble

Baileys Treble

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Recipe components

Bailey Ganache

IngredientsPreparation
  • 100g
    espresso coffee
  • 60g
    35% cream
  • 160g
    Baileys
  • 1g
    salt
  • 50g
    invert sugar
  • 90g
    glucose syrup DE 44

Mix

Heat the mixture to 30°C and pour on to

Emulsify and pre-crystallise at about 28ºC.
Measure out into the moulds.

Zéphyr caramel paint

IngredientsPreparation

Melt

Set aside.

Finishing

IngredientsPreparation

Spray Zéphyr™ caramel paint on the half-sphere moulds.

Then mould with, achieving a marble effect.

Afterwards, measure out the whisky cream liqueur ganache filling.
Allow to crystallise for several hours.
Finish by covering with Zéphyr™ caramel white chocolate.