Used products: Part 1
Q.S.IBC Mocha cocoa butter
Q.S.IBC Gold Creative Powder
Preparation: Part 1
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.
Used products: Part 5
3.5 ozwhipping cream
Preparation: Part 5
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.