Colime
(Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)
Chocolate crunch
| Ingredients | Preparation |
|---|---|
|
100 g
hazelnut praliné Callebaut PRA-CLAS
100 g white chocolate Callebaut Select W2NV 100 g grated coconut |
Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould. |
Chocolate filling
| Ingredients | Preparation |
|---|---|
|
175 g
glucose
125 g cream |
Boil and pour through a sieve. |
|
150 g
Coloured Callets™ Callebaut LEMON
80 g dark chocolate Callebaut Powerful 80-20-44NV |
Pour the cream-glucose mixture onto the chocolates, mix and allow to cool. |
Finishing and presentation
Pipe the chocolate filling into the milk dish and lay the chocolate
crunch in it. Once set, close off with milk chocolate
Callebaut Select 823NV.
