Chestnut Cara Crakine™ Bonbons

Holidays/New Year

Chestnut Cara Crakine™ Bonbons

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 1
Recipe for 50 half-sphere bonbons
Recipe components

Chestnut almond paste

  • 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

  • 50g

Crystallised at 45°C

Mix with

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