Menu

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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info