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Caramel & Lemon Chocolates
Test the spray gun on a piece of greaseproof paper and check whether the result is regular. Use the switch on the spray gun to adjust the output.
...
See the recipe
For:
4 half-sphere moulds Ø 2.6cm
Time:
24 hours
Difficulty:
Author: Martin Diez, Chef Chocolatier and Patissier at Chocolate Academy, Cacao Barry
15
ratings
4 comments
Ingredients:
200g green-coloured cocoa butter, 200g white-coloured cocoa butter, 2g Mycryo® cocoa butter, 90g clear alcohol (pear liqueur or kirsch), 10g silver or gold colouring powder...
Method
Before starting this Caramel & Lemon Chocolates recipe, make sure you have organised all the necessary ingredients for the green shells. First, combine the pear liqueur (or kirsch) with the colouring powder (gold or silver). Transfer the mixture into the spray gun.Test the spray gun on a piece of greaseproof paper and check whether the result is regular. Use the switch on the spray gun to adjust the output.
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