Used Cacao Barry products
Molded bonbons
Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell
Level
level 1
Dosage
Recipe for about 8 half-sphere moulds
Used Cacao Barry products
Recipe components
Sea Buckthorn Ganache
| Ingredients | Preparation |
|---|---|
| Cook on medium heat until the small pits are released. Sieve and weigh 400 g. |
| Boil |
| At 80°C, pour over |
Emulsify. | |
| Add and emulsify. |
| At 28°C, add and mix |
Assembly
| Ingredients | Preparation |
|---|---|
| Mould half spheres with Zéphyr™ Caramel marbled with white and yellow crystalized cocoa butter. |
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