![William’s](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/becfe2dbad21e4304f6653b457c2cc15.jpg?itok=34dR6OWA)
-
Good to go
-
Good for freezing
Delight in a fusion of surprising flavors of chocolate and innovation.Delight in a fusion of surprising flavors of chocolate and innovation.
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 6 Components
Pecan sponge
Ingredients: Pecan sponge
-
200 gCHD-N199BLZAE6
-
490 gpecan nuts
-
380 gsugar
-
730 gWhole egg
-
200 gButter softened
-
160 gEgg whites
-
80 gsugar
Preparation: Pecan sponge
- Combine the pecan nuts and sugar in the Robot-Coupe and mix well.
- Add the eggs and mix for 10mns.
- Add the melted chocolate then the soft butter, mix again.
- Whip the egg white with sugar and fold in the previous mix.
- Bake at 175 Celsius for 20/25 min.
Pear William Confit
Ingredients: Pear William Confit
-
600 gpear puree
-
50 gGlucose
-
100 gsugar
-
15 gpectin NH
-
40 gsugar
-
17,5 ggelatin powder
-
90 gwater
-
600 gpear william
-
12 gfresh lemon juice
Preparation: Pear William Confit
- Combine the gelatin powder with the water.
- Warm up the puree, the glucose and the first part of the sugar together.
- Combine the rest of the sugar and pectin together and add it to the hot puree.
- Boil for a minute.
- Add the diced pears and lemon juice.
- Reserve in the fridge.
CARMA Seriz 35% Whipped Ganache
Ingredients: CARMA Seriz 35% Whipped Ganache
-
270 gCHM- N025SERIE6
-
135 gCream 35 %
-
15 gInvert sugar
-
15 gGlucose
-
470 gCream 35%
Preparation: CARMA Seriz 35% Whipped Ganache
- Melt the chocolate.
- Boil the cream, inverted sugar and glucose together.
- Pour on top of the melted chocolate.
- Mix then add the rest of the cold cream.
- Leave in the fridge for 6 hours minimum.
Salted Chocolate leaves CARMA Seriz 35%
Ingredients: Salted Chocolate leaves CARMA Seriz 35%
-
500 gCHM- N025SERIE6
-
0,5 gSea salt
-
0,5 gvanilla powder
Preparation: Salted Chocolate leaves CARMA Seriz 35%
- Temper the CARMA Seriz 35%.
- Add the vanilla powder and the Fleur De Sel.
- Spread between 2 plastic sheets and leave to crystalize.
CARMA Joukuk 70% Chocolate Mousse
Ingredients: CARMA Joukuk 70% Chocolate Mousse
-
325 gCHD-M138JOKUE6
-
185 gsugar
-
40 gwater
-
90 gWhole egg
-
105 gEgg yolks
-
450 gCream 35 %
Preparation: CARMA Joukuk 70% Chocolate Mousse
- Whip the cream and reserve in the fridge.
- Melt the chocolate at 50 Celsius.
- Cook the sugar and water at 125 Celsius and pour it on top of the egg /egg yolks and make a sabayon.
- Whip until cold.
- Add a bit of cream to chocolate and mix well then combine all together.
Glacage Mirroir CARMA Seriz 35%
Ingredients: Glacage Mirroir CARMA Seriz 35%
-
300 gCHM- N025SERIE6
-
300 gsugar
-
300 gGlucose
-
150 gwater
-
200 gsweetened condensed milk
-
20 gGelatin powder 200 bloom
-
100 gwater
-
1 gbronze powder
Preparation: Glacage Mirroir CARMA Seriz 35%
- Combine the gelatin (20g) and water (100g).
- Bring to a boil sugar, glucose, water, condensed milk.
- At 80d pour onto melted chocolate.
- Add the gelatin mass.
- Glaze at 35c.
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments