Hazelnut and Whisky Mini Bar Cake with 80% Chocolate
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Recipe components
Callebaut® ingredients
Bar cakes
Ingredients | Preparation |
---|---|
| Cream together |
| Gradually add |
| Sieve together. |
Melt. | |
| Stir in |
Pipe into mini silicone bar moulds. |
Soaking syrup
Ingredients | Preparation |
---|---|
| Heat the sugar and water together. |
Power 80 ganache topping
Ingredients | Preparation |
---|---|
| Whisk together. |
| Bring to the boil. |
Stir in. |
Assembly
Soak the mini bar cakes in the whisky syrup. |