ARMORIQUE

Salted caramel lling with Callebaut

Origine Arriba Milk Couverture

Created by Jerome Landrieu

Technical Advisor, North America

Armorique Protability
Yield (pieces)
Suggested Price (per piece)
Estimated Food Cost (per piece)
Gross Prot (per piece)
Food Cost Percent
Gross Sales (per batch)
Total Food Cost (per batch)

Gross Prot Per Batch

100
$1.25
$0.12
$1.13
10%
$125.00
$12.00

$113.00

Armorique Recipe
Ingredients

Metric Measure

US Measure

Sugar
35% Cream

190 g
340 g

6 oz
12 oz

Salt
Sorbitol
Cocoa butter

4,5 g
38 g
180 g

1
6

Origine Arriba Milk

Couverture 39% Cacao

385 g

13 oz

Let cool until 70C/158F and pour over the

milk and dark couverture.

Origine Sao Thom Dark

Couverture 70% Cacao

65 g

2 1/3 oz

Mix well to do a good emulsion.

1/
6
1/
3
1/
3

oz
oz
oz

Preparation

Caramelize the sugar and deglaze with the warm 35%

cream.
Add the salt, sorbitol and cocoa butter.

Pour in a square frame and let set at least 12 hours

before cutting with a guitar.
To decorate: Dip pieces in dark chocolate and put a transfer sheet of your choice on top.
Tip: To get a nice shine leave the transfer sheet over night.

questions, please call

call: 800
800.225.1418
visit: www
www.callebaut.com
For questions
225 1418 | For recipes and information visit
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