Java (Created by Jean-Pierre Wybauw - Callebaut Technical Advisor - Belgium)
| Ingredients | Preparation |
|---|---|
|
300g
marzipan
150g butter (at room temperature) |
Mix together. |
| 200g cognac | Add bit by bit. |
| 800g cream | Bring to the boil. Pour over the marzipan mixture and mix. |
| 1200g tempered dark chocolate Callebaut Origine Java | Add and mix in. Spread out in a layerof +/- 1 cm thickness on greaseproof paper. Leave to harden. Cut in small shapes with the guitar. Enrobe with tempered milk chocolate Callebaut Origine Java. |
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