Cappuccino bites

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Medium

Preparation: 45 min

Rest: 4h

For 15 servings

What caramels are used in this recipe?

Coffee caramel pieces, aromatic caramel powder.

Ingredients

55 g milk chocolate
45 g white filling
5 g aromatique caramel powder
15 g coffee caramel pieces

Directions

Melt milk chocolate until it reaches 43°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the moulds using a pastry bag. Put upside down on a rhodoid sheet. Tap with a spatula stick to bring down the excess of chocolate. Keep at 15°C until step 6.
At 20°C, mix the white filling, caramel flakes and caramel powder.
Fill the chocolate shells with the mixture.
Keep at 10°C for 4h to complete the crystallization of chocolate.
Unmould and keep in a dry place at 8°C.

To order a Box

cuisinez caramel

The first one is offered!

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