Chocolate Pencils

Heat the cream up to 60°C, add grated tonka beans, infuse for an hour, then strain. Refill the cream if necessary. Mix together the flavored cream, cherry puree and dextrose, and heat.

Melt sugar and glucose syrup until the dark caramel is obtained, deglaze it by adding hot cream and puree.

Remove from the heat, let it cool to 35°C

Melt the chocolate to 35°C

Add the liquid mixture to the melted chocolate and the room temperature butter, emulsify with a blender

Use the ganache at 30°С

Melt the cocoa butter

Add colorings and metallic powder, then blend

Cool it down to 30°C, apply yellow, green or red layer to the mold with an airbrush or spray-gun

Stabilize until matt

Heat the cream and vanilla seeds

Melt the sugar and glucose syrup until the dark caramel is obtained, deglaze it by adding hot cream

Remove from the heat, and add salt

Let it cool to 35°C

Melt the chocolate at 35°C

Mix the cream, melted chocolate and room temperature butter and emulsify with a blender

Use the caramel at 30°С

Melt the cocoa butter

Add colorings and metallic powder, then blend

Cool it down to 30°C, apply yellow, green or red layer to the mold with an airbrush or spray-gun

Stabilize until matte.

Melt the cocoa butter.

Add colorings and metallic powder, then blend

Cool it down to 30°C, apply yellow, green or red layer to the mold with an airbrush or spray-gun

Stabilize until matt

Apply the white layer, stabilize until matt