Colime (Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)

Chocolate crunch

Ingredients Preparation
100 g hazelnut praliné Callebaut PRA-CLAS
100 g white chocolate Callebaut Select W2NV
100 g grated coconut
Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould.

Chocolate filling

Ingredients Preparation
175 g glucose
125 g cream
Boil and pour through a sieve.
150 g Coloured Callets™ Callebaut LEMON
80 g dark chocolate Callebaut Powerful 80-20-44NV
Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Finishing and presentation
Pipe the chocolate filling into the milk dish and lay the chocolate crunch in it. Once set, close off with milk chocolate Callebaut Select 823NV.

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