Coconut Cara Crakine™ Bonbons

Coconut Cara Crakine™ Bonbons

Level:
Easy
Makes:
Recipe for 50 half-sphere bonbons

Coco ganache

Used products: Coco ganache

  • 25 g
    grated coconut
  • 125 g
    35% cream

Preparation: Coco ganache

Bring to a boil
Pour on

Infuse for 30 minutes.
Strain and rescale 175 g infusion.

Used products: Coco ganache

  • 12 g
    sorbitol powder
  • 28 g
    butter

Preparation: Coco ganache

Add

Used products: Coco ganache

Preparation: Coco ganache

Warm to 80°C,
pour over

Mix to emulsion.
Cool ganache to 28°C, pipe into premoulded half-spheres, halfway full.