5-spice biscuit and hazelnut ganache

Created by

  • Jean-Philippe Darcis - Callebaut® Amabassador and owner of Darcis Belgium
level 2

Belgian Chef Jean-Philippe Darcis is the king of the Marcaroon. He also knows how to create the perfect ganache for his pralines too. His recipe just for you, features a few Iconic Belgian ingredients such as speculoos or five spice cookies and chocolate. Combined with hazelnut , to round off the taste perfectly.

Recipe components

Used Callebaut products

5-spice biscuit and hazelnut ganache

IngredientsPreparation

Mix.

  • 180g
    speculoos
  • 3g
    cinnamon powder

Add.

  • g
    70-30-42

If necessary table and pour onto a 7 mm thick frame. Allow to crystallise for a few hours. Cut up and coat with Callebaut 70-30-42 dark chocolate.