Ceylon (Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
200g Crème à La Carte Basic
1 to 2g ground cinnamon
Heat part of the crème and mix with the cinnamon. Slightly heat the rest of the crème and mix in the cinnamon crème.
30g Callebaut White Chocolate Select W2NV Add and mix in.
Pipe truffle fillings on greaseproof paper. Leave to harden. Coat with tempered chocolate and roll into chocolate shavings.