Cardamon, Orange and Haiti Chocolate

Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter.

Then spray the mould with IBC Black Cocoa Butter.

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Pour the hot liquids onto the chocolate, butter and inverted sugar.
Homogenise to a smooth ganache.
Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

Pour the hot liquids onto the chocolate, butter and inverted sugar.
Homogenise to a smooth ganache.
Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.