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Pure Passion (Created by Jean-Pierre Wybauw - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
250 g butter (at room temperature)
200 g honey
Mix together.
200 g hazelnut praline Callebaut PRA
50 g puree of passion fruit
Add.
900 g dark chocolate Callebaut Finest Selection Satongo (pre-crystallised) Add and mix in.
Pour in a layer of 10 mm into a frame and leave to set for a night. Spread a thin layer of dark chocolate Callebaut Select 811NV on top. Leave to set. Turn and cut to the desired size and shape with the guitar cutter. Enrobe with Callebaut Select 811NV.

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