Coconut Cara Crakine™ Bonbons
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_a/4987_1.jpg)
Products
Coco ganache
ingredients | preparation |
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Bring to a boil |
Infuse for 30 minutes. |
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Add |
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Warm to 80°C, |
Mix to emulsion. |
Cara Crakine™ insert
ingredients | preparation |
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Crystallise at 45°C |
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Mix with |
Add to half filled moulds. |