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Madinina chocolate bar
A molded dark chocolate bar made with Grand Cru Martinique chocolate, filled with a caramel ganache subtly flavored with cinnamon and vanilla, and decorated with soft cinnamon caramel, in tribute to the Island of Flowers.
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Soft cinnamon caramel
Techniques covered
- Testing the consistency of a caramel
- Making a dry caramel
- Making a soft caramel
- Infusing milk or cream
- Emulsifying with a hand blender
- Scraping a vanilla pod
- Diluting caramel
- Blend with an immersion blender
- Chinoiser (straining)
- Emulsifying a ganache
- Making a ganache
- Fill a piping bag
- Performing a tempering test
- Tempering chocolate
- Tempering chocolate using the seeding method
- Melting chocolate in the microwave
- Crystallizing a chocolate mix
- Pouring chocolate into molds
- Draining a chocolate mold
- Tapping a mold
- Trimming a mold
- Releasing air bubbles
- Piping with a tip
- Filling a chocolate piece
- Sealing a mold
- Using a heat gun
- Using a piping cornet
- Decorating with a paper cone
- Filling a piping cornet
- Unmolding chocolate
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