Anise and mandarin bites

Used Cacao Barry products

Deodorized Cocoa Butter

Ocoa™ 70%

Pure Paste 100% Hazelnuts

Lactée Barry 35%

Lactée Caramel 31%

Pailleté Feuilletine™

Bonbons, tablets & lollipops

Anise and mandarin bites

Level

level 2

Dosage

Recipe for approx. 24 units of 10x2,5x1,5 cm

Used Cacao Barry products

Deodorized Cocoa Butter

Ocoa™ 70%

Pure Paste 100% Hazelnuts

Lactée Barry 35%

Lactée Caramel 31%

Pailleté Feuilletine™

HAZELNUT PRALINE AND MADARIN CREAM

Ingredients	Preparation
110g Deodorized Cocoa Butter 70g anhydrous butter 360g Ocoa™ 70%	Melt separately
770g PRN-HA50CBY 780g Pure Paste 100% Hazelnuts 15g grated mandarin	Combine and pour over the praline and hazelnut paste, then add
Once combine, temper at 23°C

CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH

Ingredients	Preparation
250g Lactée Barry 35% 150g Lactée Caramel 31% 30g Deodorized Cocoa Butter	Melt
300g Pailleté Feuilletine™ 6g powdered aniseed	Bring the temperature down to approx. 30°C Combine
Put into silicone moulds over the hazelnut praline and mandarin cream

OTHER INGREDIENTS

ASSEMBLY

1. Put the bar-shaped silicone moulds onto a tray.
2. Incline the tray at 45° in order to fill one corner of the moulds with the hazelnut praline and mandarin cream.
3. Once set, fill the rest of each mould with Pailleté Feuilletine™ crunch and aniseed.
4. Once the bar has set, demould and apply a fine layer of pre-crystallized milk couverture paint.
5. Leave aside.

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