Cara Crakine™ is a ready-to-use filling of toasted cereal balls in caramel milk chocolate, perfect for piping into bonbons and bars or adding a caramel crunch to cakes and desserts.

Cacao Barry's Cara Crakine is a delicious filling and flavouring product comprised of milk chocolate couverture with caramel and biscuit pieces that can be warmed and piped in a variety of applications.

Applications

Chocolate

• Filling or layer for chocolate shells - warm to 30°c for a fluid mix that can be used to add taste and texture to chocolate bonbons and other products. Chocolate or cocoa butter can be added to make it set firmer, or add 10% melted chocolate to make it easier to pipe
• Base for snacking bars - add 10-20% chocolate and spread into silicon moulds or roll between silicon paper. Set in the fridge before cutting to size or demoulding

Bakery & Patisserie 

• Filling for macarons - give macarons a caramel chocolate taste and a crunchy texture
• Flavour and texturise buttercream - add a crunchy texture to buttercream by stirring in Cara Crakine
• Glaze cakes, pastries and doughnuts - give a textured, chocolate glaze to cakes, bakes and doughnuts. For a firmer finish, add 10-20% tempered chocolate
• Bakery filling - pipe into or onto croissants, muffins, pastries and mini loaf cakes

Ice Cream & Gelato

• Flavour and texturise ice cream and gelato - fold through just churned gelato and ice cream
• Ice cream ripple - swirl through ice cream for a fabulous crunchy chocolate ripple

Hotels & Restaurants

• Flavour chocolate mousse - add a crunchy texture to chocolate mousse by combining with your Callebaut chocolate mousse mixture before setting
• Crunchy layer in a dessert or gateau - simply warm to 30°c and roll between two sheets of parchment to desired thickness, or pour a thin layer in a silicon mould, set in the freezer and then use a knife or pastry cutter to cut the layer to the required shape. Put it back in the freezer for a while if needed. Always add the layer of Cara Crakine towards the base of the gateau so you get a nice clean cut

Troubleshooting

Stays too soft: If warmed above 34°c, Cara Crakine may lose its crystal structure and need movement whilst cooling to retain its firm set.

Too warm and too runny: Cool before using.

Caramelised: If you have overheated the product in the microwave you can easily burn the sugars in the chocolate.

Product is dry and crumbly in the bucket: Check storage is correct. Gently warm the product to bring it back to a fluid state.

Recipe Ideas

Take a look at the Resources Hub for our full collection of recipes, or try a few of our favourites:

Crunchy Praline Chocolate Bark (from the UK Chocolate Academy)

Chocolate and Spiced Pear Slice (from Callebaut)

Chocolate Egg Shaped Truffles (from the UK Chocolate Academy)