Karamba
(Created by Robrecht Wolters )
| Ingredients | Preparation |
|---|---|
| 150g Callebaut milk chocolate Select 823NV | Melt and pre-crystallise the chocolate. |
|
40g
hazelnut paste Callebaut PNP
25g praliné paste Callebaut PRA-CLAS 20g crunchy biscuit-pailleté feuilletine Callebaut M-7PAIL |
Mix the chocolate with the PNP, PRA-CLAS and M-7PAIL. Spread out onto a paper lined plate +/- 3 mm thick. Allow to harden. Cut out circles of 25 mm. |
|
150g
fresh cream
300g Callebaut caramel Callets |
Bring the cream to the boil and add the callets. Mix well and pre-crystallise the ganache until pipeable. Pipe the filling onto the chocolate plates. Allow to harden in the cooling at 10°C. |
| 250g Callebaut white chocolate Excellent WNV or Select W2NV | Dip the pralines in the pre-crystallised chocolate. |
