Anis Anaïs (Created by Jean-Pierre Wybauw - Technical Advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
|
350 g
cream 35%
50 g glucose 1/2 cinnamon stick 2 stars anis |
Bring to the boil. |
| 50 g invert sugar | Leave the cream to cool below 70°C before mixing in the invert sugar. Then leave to cool to room temperature and sieve. |
| 500 g pre-crystallised dark chocolate Callebaut Finest Selection | Mix the cream with the pre-crystallised chocolate and leave to set slightly. |
| Pipe into moulded praline shells, leave to crystallise and close the shells. | |
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