Chestnut Cara Crakine™ Bonbons

Christmas/New Year

Chestnut Cara Crakine™ Bonbons

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 50 half-sphere bonbons
Recipe components

Intérieur Cara Crakine™

IngredientsPreparation

Faire fondre à 45°C

Mélanger avec

Tabler à 24°C.
Garnir les moules demi-sphère.
Obturer les moules.

Chestnut almond paste

IngredientsPreparation
  • 140g
    almond paste 50%
  • 105g
    chestnut puree

Mix together

Pipe into 3 cm half spheres, halfway full.
Allow to set.

Pipe into 1.2 in / 3 cm half spheres, halfway full.
Allow to set.

Cara Crakine™ insert

IngredientsPreparation

Crystallised at 45°C

Mix with

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