Cardamon, Orange and Haiti Chocolate
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/855f49f43297e8979130b551bb72db0e.jpg?itok=C2_E5u-F)
Part 1 : Decoration
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Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter. Then spray the mould with IBC Black Cocoa Butter. |
Part 2 : Moulding
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Shell Moulds with pre-crystallised Haiti dark chocolate couverture. |
Part 3 : Cardamom, orange and Haiti Ganache
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Pour the hot liquids onto the chocolate, butter and inverted sugar. |
Part 4 : Cardamom, Orange and Haiti Praline
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Pour the hot liquids onto the chocolate, butter and inverted sugar. |