Dome with chocolate heart (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
|Callebaut Chocolate Topping||Put it into a dome-shaped flexipan and freeze (-30°C).|
|Callebaut White Chocolate Mousse||Pour into a medium-sized round bowl. Add the frozen chocolate topping and freeze.|
|Callebaut Milk Chocolate Mousse||Pour into a bigger round bowl and drop in the white chocolate dome.|
Callebaut Dark Chocolate Strong 70-30-38NV
200g Callebaut hazelnut paste PRA
300g Callebaut Paillete Feuilletine
Create a base. Pour the mixture onto a sheet of paper and cover with a 2nd sheet. Roll into a thin layer using a rolling pin. Leave to cool in the fridge. Then cut to size and place on the dome.
Finishing and presentation
Mix together 50/50 dark chocolate and cocoa butter. Put into a spray gun onto the dome for a beautiful finish.