Cardamon, Orange and Haiti Chocolate

Used Cacao Barry products

Moulded bonbons

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Level

level 2

Dosage

Recipe for one Cacao Barry Mini Cacao Pod mould

Used Cacao Barry products

Ingredients	Preparation
IBC Orange cocoa butter IBC Black cocoa butter	Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter. Then spray the mould with IBC Black Cocoa Butter.

Ingredients

Preparation

Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter.

Then spray the mould with IBC Black Cocoa Butter.

Ingredients	Preparation
Haïti	Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Ingredients	Preparation
6g glucose 8g sorbitol 50g orange juice 100g Haïti 20g butter	Pour the hot liquids onto the chocolate, butter and inverted sugar. Homogenise to a smooth ganache. Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

Ingredients	Preparation
6g glucose 8g sorbitol 50g orange juice 100g Haïti 20g butter	Pour the hot liquids onto the chocolate, butter and inverted sugar. Homogenise to a smooth ganache. Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

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