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Breakfast Bar (Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)

Filling

Ingredients Preparation
50 g hazelnut praliné Callebaut PRA-CLAS
50 g cocoa butter Callebaut NCB-HDO3
100 g ground shortcrust biscuits
Mix.

Finishing and presentation
Coat the mould with white chocolate Callebaut Velvet CHW-R2241NV. Fill the coated mould with a thin layer of biscuit-praline mixture.
Once set, close off the mould with white chocolate Callebaut Velvet CHW-R2241NV and top off with small pieces of dried fruit (for example pineapple, banana, raisins, cocos flakes, etc.)


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