Jasmine Created by Jean-Pierre Wybauw - Technical Advisor- CHOCOLATE ACADEMY™ centre Belgium
|70g water||Bring to the boil.|
|16g jasmine tea||Leave to infuse in the water for 5 min.|
Bring to the boil with the infusion.
|475g Callebaut Origine Chocolate Arriba||Melt and mix with the cream mixture. Leave to cool.|
|40g butter (at room temperature)||Mix in and emulsify in the Robot Coupe.|
|Tempered Callebaut Origine Chocolate Madagascar||Pour into the praline moulds and leave to harden.|
|Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.|