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.

About this Recipe

Complexity level: