Cardamon, Orange and Haiti Chocolate

Used Cacao Barry products
Moulded bonbons

Cardamon, Orange and Haiti Chocolate

Created by
  • Ruth Hinks
    Cacao Barry UK Ambassador
Level
level 2
Dosage
Recipe for one Cacao Barry Mini Cacao Pod mould
Used Cacao Barry products
Recipe components

Part 1 : Decoration

IngredientsPreparation
  • 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.

Part 2 : Moulding

IngredientsPreparation
  • Haïti

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Part 3 : Cardamom, orange and Haiti Ganache

IngredientsPreparation
  • 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.

Part 4 : Cardamom, Orange and Haiti Praline

IngredientsPreparation
  • 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.