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CPU of Cacao

Level:: Difficult
Makes:: 80 pieces

Cacao Barry Fleur de Cacao 70% Dark Chocolaté , Agrume , Star anise , Almond In the world , There have many kind of fruit and herbes , but citrus and star anise i love It So Much , and give a spécial taste Inside the chocolaté , i twill take balance and will not fright the flavour when you eat it.

147 g

Orange juice
56 g

Mandarin puree
22 g

Calamansi purée
98 g

Grapefruit puree
2 g

Vanilla seeds
82 g

Sugar
4 g

Nh pectin

1 :Mix all the juice and vanilla seed and warm it
2 :mix the pectine NH and sugar together and pour in the puree
3 :bring it boil to 103 degree ,
4 :keep in fridge to cool down and mix it before use

200 g

35% cream
24 g

Trehalose
85 g

Butter
9 g

Glucose
143 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
100 g

Cacao Barry DARK COUVERTURE - FLEUR DE CAO™ 70% - PISTOLS - 20KG BOX
14 g

Cb
2 g

Powdered star anise

1: bring the Cream with the Star anise boil and infuce 1hours
2: separate the star anise and boil with Trehalose , butter and glucose
3:cool down to 60 degree and pour in the mixture of chocolate and cocoa butter
4:blend it and use at 34degree