Coconut Cara Crakine™ Bonbons
- Level:
-
Easy
- Makes:
-
Recipe for 50 half-sphere bonbons
Coco ganache
Used products: Coco ganache
-
25 ggrated coconut
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125 g35% cream
Preparation: Coco ganache
Bring to a boil
Pour on
Infuse for 30 minutes.
Strain and rescale 175 g infusion.
Used products: Coco ganache
-
12 gsorbitol powder
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28 gbutter
Preparation: Coco ganache
Add
Used products: Coco ganache
-
150 g
-
12 gMalibu® liquor
Preparation: Coco ganache
Warm to 80°C,
pour over
Mix to emulsion.
Cool ganache to 28°C, pipe into premoulded half-spheres, halfway full.
Cara Crakine™ insert
Used products: Cara Crakine™ insert
Preparation: Cara Crakine™ insert
Crystallise at 45°C
Used products: Cara Crakine™ insert
Preparation: Cara Crakine™ insert
Mix with
Add to half filled moulds.
Seal moulds with crystallised chocolate.
Comments
Submitted by Christy bode-Hammond on Sun, 12/17/2023 - 16:08
What ingredient is this??? Under section 2
1.3 oz CHM-Q32HARM
Submitted by TIPHAINE PICHON on Mon, 12/18/2023 - 16:14
In reply to What ingredient is this???… by Christy bode-Hammond
Hello Christy,
This is an old product, you can replace it with our Lactée Supérieure 38% milk chocolate couverture. We will update the recipe accordingly.
Hope it helps,
KR
Tiphaine