Gulkand Chocolate

Working Method

Melt Carat Supercrem till 40°C 6 add Gulkand to it 6 mix them well.
Once cooled put it in piping bag 6 keep it aside.
Melt Carat Coverlux Dark to 4S°C 6 then bring the temperature down to 3S°C.
Take clean polycarbonate mould & pour Carat Coverlux Dark into it.
Tap the mould properly so that there is no air bubbles in the mould.
Take out extra Carat Coverlux Dark by tapping mould upside down to form thin chocolate shell in the mould.
Let it set in the refrigerator.
Once set, pipe the Carat Supercrem & Gulkand mix into chocolate shell.
Cover the base with layer of Carat Coverlux Dark.
Let it set at 14°C to 16°C.
Once set, demould the chocolate & serve.

Complexity level: