Chestnut Cara Crakine™ Bonbons

Used Cacao Barry products
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
Used Cacao Barry products
Recipe components

Chestnut almond paste

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

Mix together

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

Cara Crakine™ insert

IngredientsPreparation
  • 50g
    Harmonie Lactée

Crystallised at 45°C

Mix with

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