Ganache Grenade with honey spuma (Created Benoit Dewitte - Chef of Benoit & Bernard Dewitte, Zingem - Callebaut Chocolate Ambassador)

Ganache of Grenade chocolate

Ingredients Preparation
140 g granulated sugar
100 g egg yolks
Beat into a white, creamy ribbon.
415 g whole milk
375 g cream 40%
Heat and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.
270 g dark chocolate Callebaut Callets™ Origine Grenade Pour over the chocolate and mix immediately with a hand blender.
Leave to harden in the fridge for 24 hours.

Callets™ Honey spuma

Ingredients Preparation
140 g granulated sugar
100 g egg yolks
Beat into a white, creamy ribbon.
415 g whole milk
375 g cream 40%
Heat and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.
270 g coloured and flavoured Callebaut Callets™ Honey Pour over the chocolate and mix immediately with a hand blender.
Pour into a spuma siphon with two gas cartridges or nozzles. Place in the fridge.

Granita

Ingredients Preparation
250 g Nespresso Grand Cru coffee
70 g sugar
60 g whisky
Zest of one orange
Mix and freeze.

Finishing and presentation
Pipe the ganache into glasses. Pipe the mousse on top.
Finish with Callebaut Crispearls™ Dark CED-CC-45CRISP, Callebaut NIBS-S and the granita.