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Red fruits Cara Crakine™ Bonbons
Ingredients:
- Milk chocolate Harmonie Lactée
- Cara Crakine™
Recipe for over 50 Cacao Barry Berlingot mini molds
Red fruit compote
| Preparation | Ingredients |
| At 40°C heat | 200 g Red fruits puree
100 g Water |
| Mix together with | 10 g Yellow pectine
160 g Sugar |
| Cook to 105°C and reserve in a cooler.
Fill up the Berlingot molds half way. Pipe into premolded Berlingot molds, halfay full. |
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Cara Crakine™ Insert
| Preparation | Ingredients |
| Crystallized at 45°C | 75 g Milk chocolate couverture Harmonie Lactée |
| Mix with | 250 g Cara Crakine™ |
| Add to half filled Berlingot molds.
Seal molds with crystallized chocolate. |
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