Roasted Milk Chocolate & Cafe Crokine Bonbon

Used Cacao Barry products

Alunga™ 41%

Snack

Roasted Milk Chocolate & Cafe Crokine Bonbon

Created by

Ruth Hinks
Cacao Barry UK Ambassador

Level

level 1

Dosage

Recipe for one Cacao Barry Mini Buche mould

Used Cacao Barry products

Alunga™ 41%

Part 1

Ingredients	Preparation
Q.S. IBC Mocha cocoa butter Q.S. IBC Gold Creative Powder	Pre Decorate the mould with splashes of Mocha IBC coloured Cocoa Butter. Then sponge the mould with 10% IBC Gold Creative Powder to the volume of Kirsch Alcohol.

Part 2

Ingredients	Preparation
Q.S. Alunga™ 41%	Shell moulds with pre-crystallised Alunga milk chocolate.

Part 3

Ingredients	Preparation
Q.S. Café Crokine™	Warm slightly. Deposit into the base of prepared moulds.

Part 4

Ingredients	Preparation
200g Alunga™ 41%	Roast at 150°C for 30 minutes stirring every 5 minutes. Cool.

Part 5

Ingredients	Preparation
100g whipping cream 12g glucose 12g sugar Q.S. vanilla	Bring the whipping cream, glucose, sugar and vanilla to the boil. Cool to 34°C. Homogenise together with the flavoured cream, roasted chocolate and salt. Piped into the prepared moulds with Café Crokine. Allow to set. Close chocolates with pre-crystallised Alunga chocolate.

Ingredients

Preparation

100g

whipping cream
12g

glucose
12g

sugar
Q.S.

vanilla

Bring the whipping cream, glucose, sugar and vanilla to the boil.
Cool to 34°C. Homogenise together with the flavoured cream, roasted chocolate and salt.

Piped into the prepared moulds with Café Crokine. Allow to set. Close chocolates with pre-crystallised Alunga chocolate.

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