Five spice Praline
(Created by Mark Tilling - Callebaut Chocolate Ambassador)
| Ingredients | Preparation |
|---|---|
|
300 g
hazelnut praliné Callebaut PRA
100 g milk chocolate Callebaut Select 823NV 40 g dark chocolate Callebaut Select 811NV |
Place into bowl and heat in mircowave until melted. |
|
115 ml
whipping cream
Teaspoon of five spice |
Heat the cream and spice. Cool to 75°C and add to the chocolate. |
| When melted let cool before piping into a mould that has been lined with chocolate. If desired, pipe a little of the paste into the mould first before piping in the ganache. | |
