Frutti (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
300g sugar
150g glucose
400g cream Fold in bit by bit and bring to the boil.
300g banana pulp
100g passion fruit pulp (Boiron)
Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool.
150g butter (at room temperature) Mix in.
200g Callebaut Select W2NV Melt and mix in.
Tempered Callebaut Origine Ecuador Pour into praline moulds and leave to harden.
Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.

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