Dome with chocolate heart
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Dome
| Ingredients | Preparation |
|---|---|
| Callebaut Chocolate Topping | Put it into a dome-shaped flexipan and freeze (-30°C). |
| Callebaut White Chocolate Mousse | Pour into a medium-sized round bowl. Add the frozen chocolate topping and freeze. |
| Callebaut Milk Chocolate Mousse | Pour into a bigger round bowl and drop in the white chocolate dome. |
Crunch base
| Ingredients | Preparation |
|---|---|
|
100g
Callebaut Dark Chocolate Strong 70-30-38NV
200g Callebaut hazelnut paste PRA 300g Callebaut Paillete Feuilletine |
Create a base. Pour the mixture onto a sheet of paper and cover with a 2nd sheet. Roll into a thin layer using a rolling pin. Leave to cool in the fridge. Then cut to size and place on the dome. |
Finishing and presentation
Mix together 50/50 dark chocolate and cocoa butter. Put into a spray gun onto the dome
for a beautiful finish.
