Chocolate paste (Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
200 g cream (35% fat)
200 g invert sugar
Bring to the boil.
160 g dark chocolate Callebaut Intense L60-40NV
240 g milk chocolate Callebaut Mild F668NV
60 g butter oil
130 g sunflower oil
Pour over the cream and sugar mixture.
Mix well and crystallise between 22-24°C. Pour into glass pots and leave to cool.
Shelf life: approx. 5-6 months.

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