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Royal Chocolat (Created by the CHOCOLATE ACADEMY™ centre in Belgium)

Almond success

Ingredients Preparation
250g almond powder
250g caster sugar
50g starch
Sieve twice.
300g egg whites
150g sugar
50g brown sugar
Beat but not too firmly.
Sprinkle 1 over 2 and mix delicately. Arrange on baking paper, for a 60 x 40 cm frame or 8 18 cm diameter round forms, 13 mm casing. Cook for 10 to 12 minutes in a ventilated oven at 210°C.

Praliné feuilleté

Ingredients Preparation
600g Callebaut Milk Chocolate Select 823NV or Excellent 845NV Melt.
700g pure nut paste Callebaut PNP Mix.
450g Callebaut Pailleté Feuilletine Add delicately.

Chocolate whipped cream

Ingredients Preparation
425g Dark Chocolate Callebaut Select F811NV
425g Dark Chocolate Callebaut Excellent 815NV
Melt at 50°C.
225g milk at 50°C Mix.
1,800 g foamy whipped cream Add delicately.

Cut out

Ingredients Preparation
Cut out rectangulars forms with a hot knife.

Finishing and presentation
Melt at 45°C 100g of Dark Chocolate Callebaut® Select 811NV and 300g of Callebaut® Mycryo cocoa butter. Spray on top of the frozen cake. Stick the rectangulars forms around the cake with some ChocO’shine™ Dark melted at 30°C. Decorate with ChocO’shine™ Dark on the top.


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