Cherry Cointreau Caramel
Posted: 18 Aug 2016
Recipe by Yolande Stanley – Cacao Barry Ambassador 2015
Spray mould with red cocoa butter, then a little black cocoa butter. Line with dark chocolate Madirofolo (SCC162B).
Make a dark golden caramel with:
25g Glucose (SCA119)
1 Cinnamon stick - broken
200g Cherry purée (SCF0860A)
1g Cinnamon powdered
Pour through a sieve into
230g Milk couverture Alunga (SCC746)
Hand blend together
When emulsified add:
50g Butter – salted
15g Cointreau Concentrate 60% (SCL100P)
Hand blend to finish then add:
75g Caramelised broken walnut kernels (SCN180)
Leave to set for 24 hours then cap off with more tempered Madirofolo (SCC162B).
When set, demould and decorate further as preferred or leave plain.
In the picture the decoration is piped with a leaf tube to form a flag shape.