Breaking wall-'nuts' Broken wall (Created by Philippe Vancayseele – Head of the Chocolate Academy™ Centre in Montreal – Canada)


Ingredients Preparation
Pour a 2.5-mm thick layer of precrystallised white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2 into an 8-mm thick frame and leave to set outside of the refrigerator until it is dry to the touch.

Chocolate-nut filling

Ingredients Preparation
230 g dark Crispearls™ Callebaut® CED-CC-D1CRISP
150 g
90 g hazelnut bresilienne Callebaut® NAN-CR-HA
40 g cocoa nibs Callebaut® NIBS-S
Mix together.
50 g dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811
50 g milk chocolate Callebaut® Finest Belgian Chocolate Recipe Power 41
100 g almond praline Callebaut® PRAMA
100 g pale gianduja Callebaut® GIA
Melt and mix together. Add to previous mixture and pour into in advance prepared frame. Place plastic sheet on top and roll out until filling has the same thickness as the frame. Leave to set outside of refrigerator.

Spicy cookie dough

Ingredients Preparation
180 g butter (softened)
160 g brown sugar
100 g sugar
Mix together.
50 g whole eggs Mix in progressively.
360 g pastry flour
5 g salt
4 g baking powder
4 g 5-spice (ginger, cloves, cinnamon, black pepper, cardamom)
Sieve together and mix into previous mixture. Leave to harden in refrigerator. Roll out 3-mm thick layer and cut into desired shape. Bake at 160°C for 10-15 minutes and leave to cool. Spray with black colouring.

Finishing and presentation
Prepare another slab of white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2. When half-set, place framed filling on top, and roll over it with a rolling pin to make the chocolate and the filling stick together. Leave to crystallise and remove the plastic from both sides. Decorate the slab with colourful ‘graffiti’, wait until it has set and then smash the slab to pieces. Stick the irregular pieces of chocolate on top of the spicy cookies.

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