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

Marc de champagne

IngredientsPreparation

Slightly heat if needed to soften the texture.

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