Jasmine Created by Jean-Pierre Wybauw - Technical Advisor- CHOCOLATE ACADEMY™ centre Belgium

Ingredients Preparation
70g water Bring to the boil.
16g jasmine tea Leave to infuse in the water for 5 min.
250g cream
25g glucose
Bring to the boil with the infusion.
475g Callebaut Origine Chocolate Arriba Melt and mix with the cream mixture. Leave to cool.
40g butter (at room temperature) Mix in and emulsify in the Robot Coupe.
Tempered Callebaut Origine Chocolate Madagascar Pour into the praline moulds and leave to harden.
Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.

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