Black & White
(for 80 pieces)
(Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Raspberry ganache
| Ingredients | Preparation |
|---|---|
|
125 g
raspberry puree
30 g cream 30 g milk 45 g glucose 30 g sorbitol |
Bring to the boil. |
|
250 g
melted dark chocolate Callebaut Powerful 80% 80-20-44NV
60 g melted milk chocolate Callebaut Select 823NV |
Mix in and make a ganache. |
| Press into a frame that is 3 mm thick. Leave to cool. | |
Marshmallows
| Ingredients | Preparation |
|---|---|
|
150 g
sugar
50 g dextrose 60 g water |
Bring to the boil. |
| 500 g glucose | Add. |
|
140 g
mint puree
25 g gelatine powder |
Soak the gelatine in the mint puree. Mix and add. Beat until well aerated. |
| Pour into a frame on top of the raspberry ganache. Cut using a guitar cutter (15x30 mm). Dip into milk chocolate Callebaut Select 823NV or dark chocolate Callebaut Origine Grenade. | |
