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Cara Nougatine™ Passion Fruit Tablet

Used Cacao Barry products

Mycryo™ Cocoa Butter

Zéphyr™ Caramel 35%

Tablets

Cara Nougatine™ Passion Fruit Tablet

Created by

Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 1

Dosage

Ingredients for approx. 6 bar-shaped moulds.

Used Cacao Barry products

Mycryo™ Cocoa Butter

Zéphyr™ Caramel 35%

Gelified Passion Fruit

Ingredients	Preparation
1000g passion fruit puree 12g yellow pectin 840g sucrose	Heat
140g glucose syrup DE 44 70g sucrose 10g citric acid solution	Add
Boil until 70-75º Brix. Set aside. Sieve through a thick mesh to break the structure of the gel before use.

Cara Nougatine™ filling

Ingredients	Preparation
255g FNF-CARNOUG	Heat to about 30°C
20g Mycryo™ Cocoa Butter	Incorporate at around 50°C
85g PRN-MAR503 40g melted anhydrous butter	Then, add
Pre-crystallise the mixture at around 23ºC. Measure out immediately into the moulds.

Finishing

Ingredients	Preparation
Q.S. Zéphyr™ Caramel 35%	Line the tablet-shaped moulds with. Measure out the gelified passion fruit into the bottom of the moulds. Then measure out the cooled Cara Nougatine™ filling. Allow to crystallise for several hours. Finish off by closing the moulds with Zéphyr™ caramel and set aside or decorate to taste.

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