Santy
(Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
|
200g
Callebaut hazelnut praliné PRA-CLAS
90g Callebaut Milk Chocolate Select 823NV 80g ground speculoos (gingerbread biscuits) |
Mix and pipe immediately into chocolate cups. |
|
200g
Crème à La Carte Basic
70g Callebaut Caramel Flavoured Callets |
Mix together. Fill the rest of the cups with this crème. Use toothed nozzle. |
| Pipe into moulded praline shells, leave to cool and then close. | |
