Ganache Grenade with honey spuma
(Created Benoit Dewitte - Chef of Benoit & Bernard Dewitte, Zingem - Callebaut Chocolate Ambassador)
Ganache of Grenade chocolate
| Ingredients | Preparation |
|---|---|
|
140 g
granulated sugar
100 g egg yolks |
Beat into a white, creamy ribbon. |
|
415 g
whole milk
375 g cream 40% |
Heat and pour over the egg and sugar mixture. Warm up to 85°C over a medium heat. Strain through a sieve. |
| 270 g dark chocolate Callebaut Callets™ Origine Grenade | Pour over the chocolate and mix immediately with a hand blender. |
| Leave to harden in the fridge for 24 hours. | |
Callets™ Honey spuma
| Ingredients | Preparation |
|---|---|
|
140 g
granulated sugar
100 g egg yolks |
Beat into a white, creamy ribbon. |
|
415 g
whole milk
375 g cream 40% |
Heat and pour over the egg and sugar mixture. Warm up to 85°C over a medium heat. Strain through a sieve. |
| 270 g coloured and flavoured Callebaut Callets™ Honey | Pour over the chocolate and mix immediately with a hand blender. |
| Pour into a spuma siphon with two gas cartridges or nozzles. Place in the fridge. | |
Granita
| Ingredients | Preparation |
|---|---|
|
250 g
Nespresso Grand Cru coffee
70 g sugar 60 g whisky Zest of one orange |
Mix and freeze. |
Finishing and presentation
Pipe the ganache into glasses. Pipe the mousse on
top.
Finish with Callebaut Crispearls™ Dark CED-CC-45CRISP, Callebaut
NIBS-S and the granita.
