
Used Cacao Barry products
Moulded bonbons
Cardamon, Orange and Haiti Chocolate

Level
level 2
Dosage
Recipe for one Cacao Barry Mini Cacao Pod mould
Used Cacao Barry products
Recipe components
Part 1 : Decoration
Ingredients | Preparation |
---|---|
| Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter. Then spray the mould with IBC Black Cocoa Butter. |
Part 2 : Moulding
Ingredients | Preparation |
---|---|
| Shell Moulds with pre-crystallised Haiti dark chocolate couverture. |
Part 3 : Cardamom, orange and Haiti Ganache
Ingredients | Preparation |
---|---|
| Pour the hot liquids onto the chocolate, butter and inverted sugar. |
Part 4 : Cardamom, Orange and Haiti Praline
Ingredients | Preparation |
---|---|
| Pour the hot liquids onto the chocolate, butter and inverted sugar. |