Breakfast Bar
(Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)
Filling
| Ingredients | Preparation |
|---|---|
|
50 g
hazelnut praliné Callebaut PRA-CLAS
50 g cocoa butter Callebaut NCB-HDO3 100 g ground shortcrust biscuits |
Mix. |
Finishing and presentation
Coat the mould with white chocolate Callebaut
Velvet CHW-R2241NV. Fill the coated mould with a thin
layer of biscuit-praline mixture.
Once set, close off the mould with white chocolate
Callebaut Velvet CHW-R2241NV and top off with small pieces
of dried fruit (for example pineapple, banana, raisins, cocos
flakes, etc.)
