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

Ingredients Preparation
100g water Bring to the boil.
10g Oolong tea
2g thyme
Leave to infuse for 30 min. in the water.
300g cream
50g invert sugar
Add to the tea and bring to the boil together with the sugar.
400g milk chocolate Callebaut Origine Java
300g dark chocolate Callebaut Origine Grenade
Melt together and mix with the boiled cream.
Leave to cool.
75g butter (at room temperature) Mix in and emulsify in the Robot Coupe.
Pour on a plate (1cm thick layer) and leave to harden.
Cut the filling into desired shapes and sizes.
tempered milk chocolate Callebaut Origine Arriba Dip the fillings into the chocolate and decorate.

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