
Used Cacao Barry products
Moulded bonbons
Matcha green tea and Cointreau chocolates

Level
level 2
Dosage
Recipe for approx. 4 mini bonbon log moulds
Used Cacao Barry products
Recipe components
White truffles with matcha green tea and Cointreau
Ingredients | Preparation |
---|---|
| Create a cold emulsion by mixing the room temperature water with the green tea, add the sugars and salt and the 60% Cointreau concentrate. |
Black paint
Ingredients | Preparation |
---|---|
| Melt the couverture and the cocoa butter separately, combine and keep warm to spray-paint the moulds. |
Assembly
Ingredients | Preparation |
---|---|
| Prepare the mini-buche praline moulds by spraying with black paint. Pour the moulds with Ocoa™ 70% cocoa dark chocolate couverture. |