Chestnut Cara Crakine™ Bonbons

Used Cacao Barry products
Cara Crakine™
Holidays/New Year

Chestnut Cara Crakine™ Bonbons

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Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 50 half-sphere bonbons
Steps
  1. Chestnut almond paste
  2. Cara Crakine™ insert
Used Cacao Barry products
Cara Crakine™

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
  • 50g
    CHM-Q32HARM

Crystallised at 45°C

Mix with

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