CARMA® Candy Cane Bar
- Level:
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Medium
- Makes:
-
Recipe for 5 Moulds, 10 Bars each
Cherry Jelly
Ingredients: Cherry Jelly
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2.0 ozboiron cherry puree
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0.4 ozwater
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0.3 ozSugar 1
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0.1 ozapple pectin
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1.4 ozSugar 2
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0.6 ozsorbitol
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1.6 ozglucose powder
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0.1 ozcitric acid solution
Preparation: Cherry Jelly
Warm up water and pure to 40° C. Add the pectin, previously mixed with sugar [1].
Once it comes to a boil, start adding all other sugars (Sugar [2], glucose, sorbitol) mixed together.
Boil for 2 minutes and take off the heat. Add the citric acid solution and pour the mixture over a silpat to cool down completely.
Hand blend and reserve in a piping bag before further use.
White Nuit Blanche 37% Mint Ganache
Ingredients: White Nuit Blanche 37% Mint Ganache
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8.2 ozwhipping cream
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1.7 ozglucose powder
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1.1 ozinvert sugar
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0.8 ozsorbitol
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1.3 ozcocoa butter
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14 drop(s)peppermint oil
Preparation: White Nuit Blanche 37% Mint Ganache
Warm up the whipping cream, glucose, invert sugar, sorbitol, cocoa butter and butter to 40° C.
Melt the CARMA® Couverture White Nuit Blanche 37% to 40° C.
Add the peppermint oil and Homogenise both mixtures together with a hand blender and leave to cool down to 28° C before further use.
Procedure and Finish
Tape carefully a very well-polished bar mould from one top crossing down up to the middle of the mould.
With pre-crystallized green cocoa butter, make a light splash. Then with pre-crystallized red cocoa butter spray over the mould.
Take out the tape carefully and spray with pre-crystallized white cocoa butter.
Cast the moulds with pre-crystallized CARMA® Couverture White Nuit Blanche 37% and leave to fully crystallize.
Fill the casted moulds with a thin line of the Cherry jelly and finish filling with the Mint Ganache.
Leave to crystallize overnight and close the mould with pre-crystallized CARMA® Couverture White Nuit Blanche 37%.
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