Oolong (Created by Jean-Pierre Wybauw - Technical advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
| 100g water | Bring to the boil. |
|
10g Oolong tea
2g thyme |
Leave to infuse for 30 min. in the water. Sieve. |
|
300g
cream
50g invert sugar |
Add to the tea and bring to the boil together with the sugar. |
|
400g
milk chocolate Callebaut Origine Java
300g dark chocolate Callebaut Origine Grenade |
Melt together and mix with the boiled cream. 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 Arriba | Dip the fillings into the chocolate and decorate. |
Top