Used Cacao Barry products
Recipe components
Bailey Ganache
| Ingredients | Preparation |
|---|---|
| Mix |
Heat the mixture to 30°C and pour on to | |
Emulsify and pre-crystallise at about 28ºC. | |
Zéphyr caramel paint
| Ingredients | Preparation |
|---|---|
| Melt |
Set aside. | |
Finishing
| Ingredients | Preparation |
|---|---|
Spray Zéphyr™ caramel paint on the half-sphere moulds. | |
| Then mould with, achieving a marble effect. |
Afterwards, measure out the whisky cream liqueur ganache filling. | |
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