Brésilienne Chips (Created by Alexandre Bourdeaux - Technical advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
| Callebaut Dark Chocolate Strong 70-30-38NV | Pre-crystallise the chocolate. Spread onto plastic cover using an oval-shaped stencil spread. |
| Callebaut Brésilienne | Sprinkle onto the chocolate and create a shape with a funnel. Leave to harden in the firdge and remove from the cover. |
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