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Triple (for ± 40 pieces) (Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Bitter ganache

Ingredients Preparation
250 g cream
20 g glucose
25 g sorbitol
Bring to the boil.
300 g dark chocolate Callebaut Powerful 80% 80-20-44NV Pour the glucose/cream mixture on the chocolate. Mix well.
60 g butter
ground coffee
Add at 30°C. Mix until smooth and add in a small quantity of ground coffee. Leave to cool until you obtain the desired texture (pipeable).
Make gianduja strips (e.g. 1 cm wide and 2 mm thick) using Callebaut dark gianduja GIA-D2. Pipe three cylinders onto the gianduja strips. Leave to cool. Cut into the desired size and dip into milk chocolate Callebaut Excellent 845NV. Sprinkle some ground coffee over the dipped praline.

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