Alunga™: Silver Palet

Used Cacao Barry products
Christmas/New Year

Alunga™: Silver Palet

Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Used Cacao Barry products
Recipe components

Alunga™: Silver Palet

IngredientsPreparation
  • 165g
    35% cream
  • 15g
    sorbitol
  • 20g
    butter
  • 100g
    glucose syrup

Heat

At 75 ̊C pour on the chocolate

Emulsify and pour in a 8 mm frame. Let crystallise for 12 hours and cut out the shapes.
Enrobe with Alunga™ milk chocolate and embellish with silver flakes.