Grenade (Created by Jean-Pierre Wybauw - Technical Advisor - CHOCOLATE ACADEMY™ center Belgium)

Ingredients Preparation
240 g cream
50 g invert sugar
380 g Callebaut Origine Grenade
Bring the cream and invert sugar to the boil and immediately pour this mixture over the Callets. Leave to cool at room temperature.
40 g olive oil
10 g rum
Mix in.
Homogenise the ganache in the Robot Coupe until a smooth mass is obtained. Spread the ganache evenly in a frame and leave to crystallise sufficiently before spreading a thin layer of chocolate on the surface so as to create a base. Remove from the mould and divide using a tapper. Plunge into the milk couverture (823NV). Apply decoration.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info