Karak Mosaic
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High profit
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Long shelflife
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Good for freezing
Karak Mosaic is a refined chocolate confectionery item inspired by the bold, aromatic flavours of traditional Karak tea. Developed for professional chocolatiers and pastry chefs, this recipe combines a smooth spiced caramel with an infused white chocolate ganache, encased in a decorative cocoa butter–coloured shell. Black tea, cardamom, ginger, and cloves are carefully infused to deliver warmth, depth, and balance, while the ganache made with CARMA® White Niobo 34% provides a clean, creamy finish. Advanced colouring techniques and precise moulding enhance both texture and visual impact, resulting in a sophisticated confectionery item well suited for Ramadan and premium festive offerings.
- Level:
-
- Makes:
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96
Colouring
Ingredients: Colouring
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60 gF031397
Preparation: Colouring
Colouring 1
- Mix Mona Lisa® Cocoa Butter Blue, with Mona Lisa® Cocoa Butter White
- All coloured cocoa butter products are sprayed at room temperature.
- Spray the mould with a layer of coloured cocoa butter blue.
- Then spray a layer of coloured cocoa butter gold in the middle.
Ingredients: Colouring
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Q.S.F030651
Preparation: Colouring
Colouring 2
Karak Tea Caramel (30 g per mould)
Ingredients: Karak Tea Caramel (30 g per mould)
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125 gcream
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30 gginger
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6 gcardamom
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12 gblack tea
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1 gcloves
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125 gsugar
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80 gglucose syrup
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30 gcondensed milk
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80 gbutter
Preparation: Karak Tea Caramel (30 g per mould)
Bring 160 g of cream to the boil along with the spices and tea. Leave to infuse for 1 hour, then strain and top up to 125 g of cream. Caramelise the sugar, then deglaze with the flavoured cream, glucose syrup and condensed milk. Add the butter and mix thoroughly. Then let the mixture cool down.
Karak ganache (120 g per mould) – Infusion
Ingredients: Karak ganache (120 g per mould) – Infusion
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50 gsugar
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250 gwater
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18 gblack tea
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4 gcardamom
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0.6 gcloves
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30 gfresh ginger
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150 gcondensed milk
Preparation: Karak ganache (120 g per mould) – Infusion
Caramelise the sugar. Deglaze with hot water and condensed milk. Add the spices, bring to the boil and leave to infuse for 2 hours. Strain.
Infusion (see above) 120 g
Ingredients: Infusion (see above) 120 g
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46 gsorbitol powder
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53 gglucose syrup
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45 gbutter
Preparation: Infusion (see above) 120 g
Heat the infusion along with sorbitol, glucose syrup and butter up to 35 °C. Pour onto the CARMA® White Niobo 34% melted at 40 °C and emulsify. Fill the pralines with a little caramel, then with ganache. Let it crystallise, then close and mould the next day.
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