Evocauchaça

Used Cacao Barry products

Moulded bonbons

Created by

Diego Lozano
Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

Level

level 1

Dosage

For 100 bonbons

Used Cacao Barry products

Ingredients	Preparation
226g cream 35% fat 38g sorbitol 628g Evocao™ WholeFruit Chocolate 72% 21g Mycryo™ Cocoa Butter 87g Cauchaça	Heat the cream with sorbitol to 35º C. Reserve. Melt the chocolate at 35º C. Reserve. Melt the mycryo at 35°C. Reserve. Add all ingredients in a food processor and grind for 2 minutes. Check that the emulsion is complete and place on a frame (1.2 mm). Keep at room temperature 16°C for 24 hours.