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Praline 'Roasting' 200 chocolates of 6-8 g each (Created by Josep Maria Ribé – Callebaut Chef - CHOCOLATE ACADEMY™ centre Spain)

Malt emulsion

Ingredients Preparation
270 g pure hazelnut paste Callebaut® PNP
10 g hazelnut praline Callebaut® PRA-CLAS
250 g roasted malt extract
15 g cocoa butter Callebaut® NCB-HD03
Melt the cocoa butter and combine with the rest of the ingredients.
90 g water
90 g glucose syrup (DE 60)
Dissolve the glucose syrup in the water and heat to 40/50°C. Combine with the previous mixture and whizz with a stick blender to ensure all ingredients are properly combined. Cool to 30°C and dispense into the mould.

Hazelnut and nibs gianduja

Ingredients Preparation
400 g milk chocolate Callebaut® Finest Belgian Chocolate recipe n° 665
50 g anhydrous butter
Melt the ingredients at 40/45°C and mix.
350 g pure hazelnut paste Callebaut® PNP
50 g hazelnut praline Callebaut PRA-CLAS
Mix and add to the previous mixture.
150 g caramelised nibs with 20% sugar Leave the previous mixture to cool to 23°C.
Add in the nibs and dispense into the mould.

Colouring the mould and assembly

Ingredients Preparation
350 g dark chocolate Callebaut® Finest Belgian Chocolate recipe n° 70-30-38
150 g cocoa butter Callebaut® NCB-HD03
Melt the couverture and cocoa butter at 45°C.
Mix with a stick blender to ensure the ingredients are homogeneously combined.
Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint.
With a brush, and once the paint is set, generously sprinkle each mould with copper powder, scraping off any excess.
Milk chocolate Callebaut®Finest Belgian Chocolate recipe n° 665
Line with the tempered Callebaut milk chocolate couverture.
Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould.
Dispense 3 grams of malt emulsion into each mould.
Then dispense 4 grams of nibs Gianduja on top of the emulsion.
Set aside for a few hours before sealing the mould with 665 milk chocolate couverture.
Unmould the chocolates.


"Roasting the cocoa beans is one of the most important steps in chocolate making.
Not only does this process eliminate moisture and deepen the colour of the cocoa, but it also brings out aromas that will to play a decisive role in the flavour of our chocolates.

For this recipe, we used a roasted malt extract to let us taste these unmistakeable toasted flavours."


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