Tablette Esmeralda

Tablette Esmeralda

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1


Ingredients for approx. 4 moulds

Recipe components

Used Cacao Barry products

Cardamom-infused Esmeralda bar


Melt the Esmeralda dark chocolate couverture and place in a container or vacuum bag with crushed green cardamom.
Seal and keep in the warmer at 40°C for 48 hours.
Take out and filter the infused chocolate.
Temper the chocolate and pipe into the moulds. 
Leave to crystallise.
Unmould and decorate with a strip of the bar, previously moulded and painted with cocoa butter and green colouring paint to obtain a velvet effect.
Pack and store.