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.

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