Roasted Milk Chocolate & Cafe Crokine Bonbon

Used Cacao Barry products
Snack

Roasted Milk Chocolate & Cafe Crokine Bonbon

Created by
  • Ruth Hinks
    Cacao Barry UK Ambassador
Level
level 1
Dosage
Recipe for one Cacao Barry Mini Buche mould
Used Cacao Barry products
Recipe components

Part 1

IngredientsPreparation
  • Q.S.
    IBC Mocha cocoa butter
  • Q.S.
    IBC Gold Creative Powder

Pre Decorate the mould with splashes of Mocha IBC coloured Cocoa Butter. 
Then sponge the mould with 10% IBC Gold Creative Powder to the volume of Kirsch Alcohol.

Part 2

IngredientsPreparation

Shell moulds with pre-crystallised Alunga milk chocolate.

Part 3

IngredientsPreparation
  • Q.S.
    Café Crokine™

Warm slightly. 
Deposit into the base of prepared moulds.

Part 4

IngredientsPreparation

Roast at 150°C for 30 minutes stirring every 5 minutes. 
Cool.

Part 5

IngredientsPreparation
  • 100g
    whipping cream
  • 12g
    glucose
  • 12g
    sugar
  • Q.S.
    vanilla

Bring the whipping cream, glucose, sugar and vanilla to the boil. 
Cool to 34°C. Homogenise together with the flavoured cream, roasted chocolate and salt.

Piped into the prepared moulds with Café Crokine. Allow to set. Close chocolates with pre-crystallised Alunga chocolate.