Velvet crunch tablet

Created by

  • Philippe Marand - Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
level 1

Recipe components

Velvet hazelnut crunchy chocolate


Mix Callebaut velvet with PNP Callebaut hazelnut paste and temper together.
Add feuilletine then mix.
Pour into the mould below 2mm of the mould rim. (Use Cacao Barry moulds with Reference No:090045)
When it sets add dark chocolate Callebaut 811 and seal it with transfer sheet.
Pipe in the sides of the mould Callebaut velvet and make a shell with whole in middle.
Stick together the hazelnut crunchy tablet with the Velvet shell on top.