Jasmine Created by Jean-Pierre Wybauw - Technical Advisor- Chocolate Academy Belgium
| Ingredients | Preparation |
|---|---|
| 70g water | Bring to the boil. |
| 16g jasmine tea | Leave to infuse in the water for 5 min. |
|
250g
cream
25g glucose |
Bring to the boil with the infusion. |
| 475g Callebaut Origine Chocolate Arriba | Melt and mix with the cream mixture. Leave to cool. |
| 40g butter (at room temperature) | Mix in and emulsify in the Robot Coupe. |
| Tempered Callebaut Origine Chocolate Madagascar | Pour into the praline moulds and leave to harden. |
| Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells. | |
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