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.