Coco Cara Crakine™ Bonbons

Used Cacao Barry products
Blanc Satin™ 29%
Holidays/New Year

Coco Cara Crakine™ Bonbons

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Level
level 1
Dosage
Recipe for 50 half-sphere bonbons
Steps
  1. Coco ganache
Used Cacao Barry products
Blanc Satin™ 29%

Coco ganache

IngredientsPreparation
  • 25g
    grated coconut
  • 125g
    35% cream

Bring to a boil
Pour on

Infuse for 30 minutes.
Strain and rescale 175 g infusion.
  • 12g
    sorbitol powder
  • 28g
    butter

Add

Warm to 80°C,
pour over

Mix to emulsion.
Cool ganache to 28°C, pipe into premoulded half-spheres, halfway full.
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