Maya (Created by Jean-Pierre Wybauw - Callebaut Technical Advisor - Belgium)
| Ingredients | Preparation |
|---|---|
| 250g sugar | Heat into a smooth brown caramel. |
| 500g condensed milk (unsweetened) | Quench the caramel with the milk. Take off the heat. |
|
50g
invert sugar
100g butter |
Add and leave to cool down to 35°C. |
| 850g tempered dark chocolate Callebaut Origine Mexico | Pour the caramel over the chocolate, mix and leave to cool. Pipe into moulded praline shells, leave to harden and close. |
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