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