Ceylon (Created by Philippe Vancayseele - Technical advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
|
200g
Crème à La Carte Basic
1 to 2g ground cinnamon |
Heat part of the crème and mix with the cinnamon. Slightly heat the rest of the crème and mix in the cinnamon crème. |
| 30g Callebaut White Chocolate Select W2NV | Add and mix in. |
| Pipe truffle fillings on greaseproof paper. Leave to harden. Coat with tempered chocolate and roll into chocolate shavings. | |
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