Cardamon, Orange and Haiti Chocolate

Level:: Medium
Makes:: Recipe for one Cacao Barry Mini Cacao Pod mould

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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.

CHD-Q65HAI

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

6 g

glucose
8 g

sorbitol
50 g

orange juice
100 g

CHD-Q65HAI
20 g

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.

6 g

glucose
8 g

sorbitol
50 g

orange juice
100 g

CHD-Q65HAI
20 g

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.