Cardamon, Orange and Haiti Chocolate

Recipe

Created by

Ruth Hinks - Cacao Barry UK Ambassador

Part 1 : Decoration

ingredients

preparation

IBC Orange cocoa butter
IBC Black cocoa butter

Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter.

Then spray the mould with IBC Black Cocoa Butter.

Part 2 : Moulding

ingredients	preparation
CHD-Q65HAI	Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Part 3 : Cardamom, orange and Haiti Ganache

ingredients	preparation
6g glucose 8g sorbitol 50g orange juice 100g CHD-Q65HAI 20g butter	Pour the hot liquids onto the chocolate, butter and inverted sugar. Homogenise to a smooth ganache. Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

Part 4 : Cardamom, Orange and Haiti Praline

ingredients	preparation
6g glucose 8g sorbitol 50g orange juice 100g CHD-Q65HAI 20g butter	Pour the hot liquids onto the chocolate, butter and inverted sugar. Homogenise to a smooth ganache. Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

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