Green & Crisp
(for 45 pieces)
(Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Nougat
| Ingredients | Preparation |
|---|---|
|
200 g
glucose
300 g fondant sugar |
Heat to a blond caramel. |
| 250 g broken and roasted hazelnuts Callebaut GNT or broken almonds | Pre-heat and add. |
|
8 g
coriander
8 g caraway seed |
Mix in. |
| Ground in a blender and sieve over a Silpat. Heat up and soften in the oven (150°C). Roll over lightly and cut into strips (1 cm). | |
Pistachio ganache
| Ingredients | Preparation |
|---|---|
|
300 g
cream
30 g sorbitol (powder) |
Bring to the boil. |
|
600 g
white chocolate Callebaut Velvet CHW-R2241NV
40 g |
Pour the hot cream over the chocolate and Mycryo® and mix well. |
| ± 120 g pistachio paste |
Mix in. Pre-crystallise the ganache to the desired texture. |
| Pipe the ganache onto the nougat strips. Leave to cool. Cut to the desired size. Dip into milk chocolate Callebaut Excellent 845NV or dark chocolate Callebaut Powerful 80% 80-20-44NV. | |
