Apricot Bourbon Zéphyr™ Caramel Truffle

Used Cacao Barry products

Framed Bonbons

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Level

level 1

Used Cacao Barry products

Ingredients	Preparation
150g 35% cream 100g apricot puree	Boil
600g Zéphyr™ Caramel 35%	Pour over
50g Makers Mark Bourbon	Cool to 40℃ and add
25g butter	Add
Emulsify and crystalize. Fill into dark chocolate truffle shells. Dip in dark chocolate and roll in Zéphyr™ Caramel white chocolate.

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