Mesquite | Ogonblink

Mesquite | Ogonblink

www.barry-callebaut.com

I combined smoked almonds and ancho Chile with dark chocolate to mimic the heat of the roasting process. The ancho Chile adds a subtle heat ... read more

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Ingredients

  • 90 g water
  • 216 g sucrose
  • 29 g powdered glucose
  • 14 g sorbitol
  • 324 g mesquite smoked almonds
  • 11 g skimmed milk powder
  • 272 g 36% cream
  • 4 g dried and ground ancho chile
  • 43 g glucose syrup DE 60
  • 29 g sorbitol powder
  • 31 g invert sugar
  • 21 g clarified butter
  • 221 g 70-30-38NV
  • 94 g Cocoa - Cocoa Butter - 4kg Callets

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