CARMA® Ginger and Orange Bonbon
Recipe
Products
Orange Jelly
ingredients | preparation |
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Mix all ingredients together well and heat until the sugar has melted.
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Ginger Ganache
ingredients | preparation |
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Bring the cream and ginger to the boil and let it steep for 10 minutes. Melt the couverture to 35°C. Combine all ingredients, including the butter.
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Structure and Decor
Fill the praline molds with pre-crystallized couverture. Pre-crystallize the green cocoa butter. Pre-crystallize white colored cocoa butter. Decorate with gold flakes as desired.
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