Cako
(Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)
Chocolate crunch
| Ingredients | Preparation |
|---|---|
|
100 g
hazelnut praliné Callebaut PRA-CLAS
75 g biscuit wafer pieces Callebaut M-7PAIL 25 g dark chocolate Callebaut Powerful 80-20-44NV 10 g ground coffee |
Mix the ingredients, roll out thinly (2 mm) and cut according to the size of the mould. |
Chocolate filling
| Ingredients | Preparation |
|---|---|
|
350 g
glucose
130 g cream 130 g cassis puree 2 g crushed juniper berries |
Boil and pour through a sieve. |
|
200 g
dark chocolate Callebaut Powerful 80-20-44NV
150 g flavoured Callets™ Callebaut CAPPUCCINO 150 g milk chocolate Callebaut Select 823NV |
Pour the cream-glucose mixture onto the chocolates, mix and allow to cool. |
Finishing and presentation
Pipe some of the chocolate filling into the milk dish and lay the
chocolate crunch in it. Continue to fill the mould with the rest of
the chocolate filling. Once set, close off with Callebaut
milk chocolate Select 823NV.
