Black & white

Created by

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

Throw back childhood memory. Who doesn't remember the delicate delight of that very first soft marshmallow? Chocolate chef Philippe Vancayseele combines it with an intense and dense raspberry and chocolate ganache. In short: this praline works like a time capsule and takes you back to the age of wonder.

Black & white

Recipe components

Used Callebaut products

Raspberry ganache

IngredientsPreparation
  • 125g
    raspberry puree
  • 30g
    cream
  • 30g
    milk
  • 45g
    glucose
  • 30g
    sorbitol

Bring to the boil.

Mix in and make a ganache.

Press into a frame that is 3 mm thick. Leave to cool.

Marshmallows

IngredientsPreparation
  • 150g
    sugar
  • 50g
    dextrose
  • 60g
    water

Bring to the boil.

  • 500g
    glucose

Add.

  • 140g
    mint puree
  • 25g
    powdered gelatin

Soak the gelatine in the mint puree. Mix and add. Beat until well aerated.

Pour into a frame on top of the raspberry ganache. Cut using a guitar cutter (15x30 mm). Dip into milk chocolate Callebaut Select 823NV.