Papona (Created by Jean-Pierre Wybauw - Callebaut Technical Advisor - Belgium)
| Ingredients | Preparation |
|---|---|
|
300g
cream
100g glucose |
Bring to the boil together. Take off the heat. |
| 70g butter | Add and mix in. |
| 50g invert sugar | Add. Leave the mixture to cool down to 35°C. |
| 800g tempered dark chocolate Callebaut Origine Papua | Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close. |
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paul kelly (UK)
very nice recipe, my students rated it 5/5