- 335g cream UHT
- 375g Carob Molasses
- 160g Glucose
- 32g Inverted sugar
- 85g zephyr caramel chocolate
1. In a saucepan bring to boil all together the cream, carob molasses, glucose and inverted sugar.
2. At 105ºC, add the caramel zephyr chocolate out of fire.
3. Mix well, keep at room temperature covered.
4. At 26ºC, pipe the carob molasses ganache into the milk chocolate shells.
5. Close the molds with milk chocolate.