Roasted Milk Chocolate & Cafe Crokine Bonbon
- Level:
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Easy
- Makes:
-
Recipe for one Cacao Barry Mini Buche mould
Part 1
Used products: Part 1
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Q.S.IBC Mocha cocoa butter
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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 2
Used products: Part 2
Preparation: Part 2
Shell moulds with pre-crystallised Alunga milk chocolate.
Part 3
Used products: Part 3
Preparation: Part 3
Warm slightly.
Deposit into the base of prepared moulds.
Part 4
Used products: Part 4
Preparation: Part 4
Roast at 150°C for 30 minutes stirring every 5 minutes.
Cool.
Part 5
Used products: Part 5
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100 gwhipping cream
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12 gglucose
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12 gsugar
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Q.S.vanilla
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.
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