Coco Cara Crakine™ Bonbons

Christmas/New Year

Coco Cara Crakine™ Bonbons

Level
level 1
Dosage
Recipe for 50 half-sphere bonbons
Recipe components

Coco ganache

IngredientsPreparation
  • 25g
    grated coconut
  • 125g
    35% cream

Bring to a boil
Pour on

Infuse for 30 minutes.
Strain and rescale 175 g infusion.

  • 12g
    sorbitol powder
  • 28g
    butter

Add

Warm to 80°C,
pour over

Mix to emulsion.
Cool ganache to 28°C, pipe into premoulded half-spheres, halfway full.

Cara Crakine™ insert

IngredientsPreparation
  • 37g
    Harmonie Lactée

Crystallise at 45°C

Mix with

Add to half filled moulds.
Seal moulds with crystallised chocolate.