Grenade
(Created by Jean-Pierre Wybauw - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
|
240 g
cream
50 g invert sugar 380 g Callebaut Origine Grenade |
Bring the cream and invert sugar to the boil and immediately pour this mixture over the Callets. Leave to cool at room temperature. |
|
40 g
olive oil
10 g rum |
Mix in. |
| Homogenise the ganache in the Robot Coupe until a smooth mass is obtained. Spread the ganache evenly in a frame and leave to crystallise sufficiently before spreading a thin layer of chocolate on the surface so as to create a base. Remove from the mould and divide using a tapper. Plunge into the milk couverture (823NV). Apply decoration. | |
