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Honey cubes (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Honey cubes
Ingredients Preparation
300g cream
60g glucose
Bring to the boil.
1000g Callebaut Honey Callets Melt in the cream mixture, mix well and leave to cool down to 35°C.
70g butter (at room temperature) Mix into the cooled ganache. Leave to cool further, pour into a tray and leave to set. Remove from the mould.
Milk chocolate Callebaut Excellent 845NV Spread onto the ganache in a thin layer and leave to set. Cut into lozenge shapes or cubes and dip in tempered milk chocolate.

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