Menu

Golden Dome (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Vanilla caramel

Ingredients Preparation
100 g sugar Cook into caramel.
145 g cream 35% fat content
¼ vanilla pod
Boil and add to the caramel to deglaze. Sieve the caramel.
100 g milk chocolate Callebaut® 665 Add and mix in. Homogenize with the mixer. Store in the fridge.

Peanut praline

Ingredients Preparation
180 g sugar
50 g water
¼ vanilla pod
Cook into caramel at 175°C.
300 g peanuts Pre-heat the nuts in the oven or microwave to avoid a temperature shock. Add them to the hot caramel and mix in. Spread out on a sheet and leave to cool.
15 g peanut oil Finely grind with the robot mixer and add oil bit by bit.

Assembly

Ingredients Preparation
IBC Gold powder
Pre-crystallised milk chocolate Callebaut® 823
Brush gold powder in the moulds.Mould the chocolate and leave to harden. Fill the chocolate shells with the semi-liquid vanilla caramel and leave to crystallise. Finish with the peanut praline filling and leave to crystallise.Close the moulds and leave to harden.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info