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Dome with chocolate heart (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Dome

Ingredients Preparation
Callebaut Chocolate Topping Put it into a dome-shaped flexipan and freeze
(-30°C).
Callebaut White Chocolate Mousse Pour into a medium-sized round bowl. Add the frozen chocolate topping and freeze.
Callebaut Milk Chocolate Mousse Pour into a bigger round bowl and drop in the white chocolate dome.

Crunch base

Ingredients Preparation
100g Callebaut Dark Chocolate Strong 70-30-38NV
200g Callebaut hazelnut paste PRA
300g Callebaut Pailleté Feuilletine
Create a base. Pour the mixture onto a sheet of paper and cover with a 2nd sheet. Roll into a thin layer using a rolling pin. Leave to cool in the fridge. Then cut to size and place on the dome.

Finishing and presentation
Mix together 50/50 dark chocolate and cocoa butter. Put into a spray gun and spray onto the dome for a beautiful finish.


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