Hazelnut Ecl1pse enrobed chocolates
level 1
Share
Recipe components
Callebaut® ingredients
Hazelnut Ecl1pse enrobed chocolates
Ingredients | Preparation |
---|---|
| Line a four sided tray 25cm x 35cm. |
| Sprinkle on top of guitar sheet. |
| Pre-crystallise together to 25°-26°C. Pour into the frame, onto the hazelnut pieces. Allow to crystallise at least 2 hours at 12°C |
Cut into desired shapes. | |
| Enrobe sides of each piece in pre-crystallised chocolate leaving the top surfaced of broken hazelnuts exposed. Leave to harden completely at 12°C for at least 2 hours. |