Ecuador

level 1

Fancy a small experiment? A tasty one of course. Then you’ll be surprised with the outcome of this exciting pairing. Or better sill, your taste buds will be. The Ganache of this hand dipped praline is made with a dark chocolate and a latin character of rum and of course olive oil. Together they create an incredible mouth feel with gentle smoothness.

Recipe components

Used Callebaut products

Ecuador

IngredientsPreparation

Bring the cream and invert sugar to the boil and immediately pour this mixture over the Callets™. Leave to cool at room temperature. 

  • 40g
    olive oil
  • 10g
    rum

Mix in.