Chestnut Cara Crakine™ Bonbons

Chestnut Cara Crakine™ Bonbons

Created by

  • Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1


Recipe for 50 half-sphere bonbons

Recipe components

Used Cacao Barry products

Chestnut almond paste

  • 140g
    almond paste 50%
  • 105g
    chestnut puree

Mix together

Pipe into 1.2 in / 3 cm half spheres, halfway full.
Allow to set.

Cara Crakine™ insert

  • 50g
    Harmonie Lactée

Crystallised at 45°C

Mix with

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