Roasted Milk Chocolate & Cafe Crokine Bonbon

Roasted Milk Chocolate & Cafe Crokine Bonbon

Recipe for one Cacao Barry Mini Buche mould

Part 1

Used products: Part 1

  • Q.S.
    IBC Mocha cocoa butter
  • Q.S.
    IBC Gold Creative Powder

Preparation: Part 1

Pre Decorate the mould with splashes of Mocha IBC coloured Cocoa Butter. 
Then sponge the mould with 10% IBC Gold Creative Powder to the volume of Kirsch Alcohol.

Part 5

Used products: Part 5

  • 100 g
    whipping cream
  • 12 g
  • 12 g
  • Q.S.

Preparation: Part 5

Bring the whipping cream, glucose, sugar and vanilla to the boil. 
Cool to 34°C. Homogenise together with the flavoured cream, roasted chocolate and salt.

Piped into the prepared moulds with Café Crokine. Allow to set. Close chocolates with pre-crystallised Alunga chocolate.