Cara Crakine™ and Extra-Bitter Guayaquil Nibs Tube
- Level:
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Easy
- Makes:
-
Ingredients for approximately 80 units
Caracrakine™ filling
Used products: Caracrakine™ filling
Preparation: Caracrakine™ filling
Warm up to around 30°C
Used products: Caracrakine™ filling
Preparation: Caracrakine™ filling
Incorporate at around 50°C
Used products: Caracrakine™ filling
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0.3 ozMaldon salt
Preparation: Caracrakine™ filling
Add to the mixture
Pre-crystallise the mixture at around 23ºC.
Others
Assembly
Once crystallised, immediately measure out the Cara Crakine™ filling into the tube-shaped moulds and insert the lollipop stick.
Turn out of the moulds once crystallised.
Separately, melt and pre-crystallise Lactée Barry milk chocolate couverture 35% & Extra-Bitter Guayaquil dark chocolate couverture 64% couvertures.
Coat the tubes with Lactée Barry milk chocolate couverture 35% and add some drops of Extra-Bitter Guayaquil dark couverture chocolate 64%.
Place some Pépites Extra-Bitter Guayaquil on the surface and set aside.
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