Peanut Honey Zéphyr™ Caramel Nibs Bouchée
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/943a5ecb27d0e7f4b9fce1a6b9c269bb.jpg?itok=jG9lW49V)
Peanut filling
ingredients | preparation |
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Warm up at 45-50°C |
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Pour over |
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Incorporate to the mixture |
Pre-crystallise the mixture at around 23ºC and measure out into silicone moulds in the form of rectangular pieces (height of 1.4 cm and sides of 1.4 x 3.5 cm). |
Assembly
Melt and pre-crystallise the Zéphyr™ Caramel 35% cocoa white chocolate with caramel. |