Caribbean (Created by Jean-Pierre Wybauw - Technival Advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
|
100 g
cream
80 g glucose syrup 5 g dried lavender |
Sieve the lavender. Bring to the boil together and leave to cool to room temperature. |
| 500 g dark chocolate Callebaut Finest Selection Amapucha (pre-crystallised) | Mix the cream with the pre-crystallised chocolate and leave to set slightly. |
| 50 g anis liqueur (e.g. Ouzo) | Mix in. |
| Pour a layer of 10 mm into a frame and leave to set. Spread a thin layer of pre-crystallised dark chocolate Amapucha on the surface. Leave to harden. Turn over, cut in the guitar cutter and enrobe with dark chocolate Amapucha. | |
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PETROS KANAKIS (Other Countries)
My Dear Chocolate Guru!
If this recipe is the 'Sunny' in one of your books, I tested it and it is amazing. Thank you for using OUZO, is is very... Greek!
Keep creating!!!!!!!!!
Mercedes Baltazar (Other Countries)
Delicious, I am learning all I can about chocolate and this is wonderfull
I would like a recipe with mint cream
Thanks.