With Callebaut's flavoured chocolate you can create ganaches that amaze with an intense chocolate taste, and a little extra. In this recipe – made with honey-flavoured milk chocolate – the fine and sweet flavour of natural honey sparks up the taste sensation. If you know how to do hand-dipped pralines, this recipe is very easy to make. If you don't, surely check our tutorial section, where it's all explained.
Bring to the boil.
Melt in the cream mixture, mix well and leave to cool down to 35°C.
Mix into the cooled ganache. Leave to cool further, pour into a tray and leave to set. Remove from the mould.
Spread onto the ganache in a thin layer and leave to set. Cut into lozenge shapes or cubes and dip in tempered milk chocolate.