Karamba (Created by Robrecht Wolters )

Ingredients Preparation
150g Callebaut milk chocolate Select 823NV Melt and pre-crystallise the chocolate.
40g hazelnut paste Callebaut PNP
25g praliné paste Callebaut PRA-CLAS
Mix the chocolate with the PNP, PRA-CLAS and M-7PAIL. Spread out onto a paper lined plate +/- 3 mm thick. Allow to harden. Cut out circles of 25 mm.
150g fresh cream
Bring the cream to the boil and add the callets. Mix well and pre-crystallise the ganache until pipeable. Pipe the filling onto the chocolate plates. Allow to harden in the cooling at 10°C.
250g Callebaut white chocolate Excellent WNV or Select W2NV Dip the pralines in the pre-crystallised chocolate.

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