Curry Chocolate (Created by Mark Tilling - Callebaut Chocolate Ambassador)

Ingredients	Preparation
100 ml coconut cream 65 ml coconut milk 1 ½ teaspoons of madras powder Pinch of sea salt	Heat to a boil and then cool to 75°C.
350 g dark chocolate Callebaut Strong 70-30-38NV 170 g butter	Add the chocolate and when almost melted add the butter. Leave to cool.
100 g almond-hazelnut praliné Callebaut PRAMANO Truffle shells	Pipe a small amount of the hazelnut paste into truffle shells then fill with the ganache.
When set, roll in dark tempered chocolate and garnish with coconut flakes.