Fingers Cara Crakine™

Created by

Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

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Recipe components

Haïti™ Brownie

Preparation Whip	Ingredients 500g whole egg(s) 270g fine sugar
Preparation Melt together at 45°C	Ingredients 480g CHD-Q65HAI 500g fresh butter
Stir together the two mixtures
Preparation Add	Ingredients 100g flour

Croustillant Cara Crakine™

Preparation Melt at 30°C	Ingredients 2500g Croustillants FILLING - CARA CRAKINE™ - PASTE WITH INCLUSIONS - 5KG BUCKET
Spread the Croustillant CaraCrakine™ on Haïti brownie

Mousse Excellence

Preparation Make a custard with	Ingredients 780g Whole milk 240g egg yolks 140g fine sugar
Bring to 85°C.
Preparation Strain and pour over	Ingredients 950g Pureté DARK COUVERTURE - EXCELLENCE 55% - PISTOLS - 2.5KG BAG
Preparation At 40°C fold in	Ingredients 1520g whipped cream 35%
Place Excellence mousse on Croustillant Cara Crakine™.

Cocoa Glaze

Preparation Cook to 120°C	Ingredients 390g fine sugar 160g water
Preparation Boil together	Ingredients 290g 35% fat liquid cream 100g cocoa powder 40g invert sugar
Add the cooked sugar syrup, boil again.
Preparation At 60°C, add	Ingredients 90g water for hydrating 15g gelatin 200 Bloom
Mix and keep in cooler 24 hours. Use at 30°C.