CARMA® Candy Cane Bar
Recipe
Products
Cherry Jelly
ingredients | preparation |
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Warm up water and pure to 40° C. Add the pectin, previously mixed with sugar [1].
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White Nuit Blanche 37% Mint Ganache
ingredients | preparation |
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Warm up the whipping cream, glucose, invert sugar, sorbitol, cocoa butter and butter to 40° C.
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Procedure and Finish
Tape carefully a very well-polished bar mould from one top crossing down up to the middle of the mould. Fill the casted moulds with a thin line of the Cherry jelly and finish filling with the Mint Ganache.
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