Striped egg bonbons

Used Cacao Barry products
Zéphyr™ Caramel 35%
Praliné 50% Valencia Almonds
Easter

Striped egg bonbons

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Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Steps
  1. Striped egg bonbons
Used Cacao Barry products
Zéphyr™ Caramel 35%
Praliné 50% Valencia Almonds

Striped egg bonbons

IngredientsPreparation

Mix the 2 ingredients.
Crystallize at 24 ° C.
Garnish the stripped egg moulds.
 
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