CARMA® easter bunnies

Melt the Carmaduja to no more than 32°C, add the fresh lemon zest and leave to cool to 27°C before piping into the prepared molds.

• Microwave bowl
• Zester 
• Spatula

Melt the Carmaduja to no more than 32°C,add the salt and carefully add in the Pailleté Feuilletine, leave to cool to 27°C before piping into the prepared molds. 

• Spatula
• Bowl
• Piping Bag

Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to 27°C before piping into the prepared molds.

• Spatula
• Bowl
• Piping Bag

Melt the Carmaduja to no more than 32°C, scrape the vanilla and add together the salt, pipe into the prepared mold.

• Spatula
• Bowl
• Piping Bag 

Combine the salt with the Carmamella and pipe a small amount (5g) on the bottom of the prepared molds.
Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to around 28°C before piping into the prepared molds, on top of the caramel.

• Spatula
• Bowl
• Piping Bag

Melt the Carmaduja to no more than 32°C. Add the coconut and sesame seeds. Leave to cool to 28°C before piping into the prepared molds.

• Spatula
• Bowl
• Piping Bag 

Add CARMA® Couverture of your choice  

The ears and tails can be made in any colour of choice.

Colour white couverture with food safe colours and pre-crystallise. Paint the tails by piping a small amount of the couverture into the mold. Leave to harden for a few minutes before casting with a couverture of your choice, from White Nuit Blanche 37% to Black Zabuye 83%.

Pipe the filling at 27°C for White, Gold and Ruby and around 28°C for Milk, Dark and Black Zabuye. Leave to crystallise before closing the molds.

Set in the fridge for 15 minutes before breaking the bunnies out of the molds.

• Piping Bag