Chestnut Cara Crakine™ Bonbons

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Chestnut almond paste

ingredients preparation
  • 140g
    almond paste 50%
  • 105g
    chestnut puree

Mix together

Pipe into 3 cm half spheres, halfway full.
Allow to set.

Pipe into 1.2 in / 3 cm half spheres, halfway full.
Allow to set.

Cara Crakine™ insert

ingredients preparation
  • 50g
    CHM-Q32HARM

Crystallised at 45°C

  • 180g
    FNF-X32CARACR

Mix with

Add to half filled moulds.
Seal moulds with crystallised chocolate.

Cara Crakine™ insert

ingredients preparation
  • 50g
    CHM-O38LSUP

Crystallised at 45°C.

  • 180g
    FNF-X32CARACR

Mix with

Add to half filled moulds.
Seal moulds with crystallised chocolate.