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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.

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