Marc de champagne

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 2

Making homemade pralines was never easier than with this ready-to-use ganache. Simply soften it before piping the crème into chocolate shells. Crème à la Carte contains white chocolate, cream and a dash of liqueur or alcohol. It brings out more powerful flavours and is extends the shelf life of your pralines.

Recipe components

Used Callebaut products

Marc de champagne

IngredientsPreparation
  • 200g
    Crème a La Carte Marc de Champagne

Slightly heat if needed to soften the texture.

Pipe into the moulded praline shells, leave to cool and then close.