Scones with chocolate drops (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
530 g flour
55 g sugar
30 g baking powder
2 g salt
Mix together.
400 g cream Add and mix in.
200 g fine hazelnut praline Callebaut® PRA-CLAS-660
100 g butter
Add and mix in.
150 g baking chocolate drops Callebaut® VH-9401-552 Mix in at the very last moment until the drops are spread evenly. Wrap in foil and leave to rest in the fridge.
Roll out until 1.5 cm thick. Cut out circles of 3.5 cm diameter. Bake at 180°C for 15 minutes. Serve with flavoured whipped cream (10% caramel topping Callebaut® TOF-6042CARA).