Baileys Treble

Baileys Treble

Created by

Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand

level 1

Recipe components

Used Cacao Barry products

Bailey Ganache.

Ingredients	Preparation
100g espresso coffee 60g 35% cream 160g Baileys 1g salt 50g invert sugar 90g glucose syrup DE 44	Mix
580g Zéphyr™ Caramel 35% 300g Mycryo Cocoa Butter	Heat the mixture to 30°C and pour on to
Emulsify and pre-crystallise at about 28ºC. Measure out into the moulds.

Zéphyr caramel paint

Ingredients	Preparation
700g Zéphyr™ Caramel 35% 300g Mycryo Cocoa Butter	Melt
Set aside.

Finishing

Ingredients	Preparation
Spray Zéphyr™ caramel paint on the half-sphere moulds.
Q.S. Zéphyr™ Caramel 35% Q.S. Zéphyr™ 34% Q.S. Fleur de Cao™ 70%	Then mould with, achieving a marble effect.
Afterwards, measure out the whisky cream liqueur ganache filling. Allow to crystallise for several hours. Finish by covering with Zéphyr™ caramel white chocolate.