Used Cacao Barry products
Fall / Winter
Alunga™ bonbon
Level
level 1
Dosage
Recipe for 200 bonbons
Used Cacao Barry products
Recipe components
Alunga™ Ganache
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
Let cool to 80°C. | |
| Pour over |
Pour the mixture into a Robot-Coupe and blend until completely smooth. | |
Ocoa™ coating
| Ingredients | Preparation |
|---|---|
Coat the ganache with Ocoa™ 70% dark chocolate couverture | |
Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating |
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