Spiced biscuit
(Created by Jean-Philippe Darcis - Business manager and Pastry Chef at Patisserie Darcis)
| Ingredients | Preparation |
|---|---|
|
750 g
Callebaut PRA-CLAS hazelnut praline
200 g milk chocolate Callebaut Smooth 2665NV 40 g Callebaut CB cocoa butter |
Mix. |
|
180 g
spiced biscuit
3 g ground cinnamon |
Add. |
| If necessary table and pour onto a 7 mm thick frame. Allow to crystallise for a few hours. Cut up and coat with Callebaut Strong 70-30-42NV dark chocolate. | |
