Cinnamon (Created by Jean-Pierre Wybauw - Technical advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
|
350g
cream
5g cinnamon 25g glucose |
Bring to the boil. |
| 65g sugar |
Caramelize until dry and mix carefully with the cream mixture. Stir well. |
|
500g
milk chocolate Callebaut Origine Java
75g dark chocolate Callebaut Origine Ghana |
Melt and mix with the cream mixture. Leave to cool. |
| 75g butter (at room temperature) |
Mix in and emulsify in the Robot Coupe. Pour on a plate (1cm thick layer) and leave to harden. Cut the filling into desired shapes and sizes. |
| tempered milk chocolate Callebaut Origine Java | Dip the fillings into the chocolate and decorate. |
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My dear chocolate Guru!
I tryed the same with 5gr Mastic and is was nice!