5-spice biscuit and hazelnut ganache

Created by

  • Jean-Philippe Darcis - Callebaut® Amabassador and owner of Darcis Belgium
level 2

Belgian Chef Jean-Philippe Darcis is the king of the Macaroon. He also knows how to create the perfect ganache for his pralines too. His recipe just for you, features a few Iconic Belgian ingredients such as speculoos or five spice cookies and chocolate. Combined with hazelnut, to round off the taste perfectly.

Recipe components

5-spice biscuit and hazelnut ganache



  • 180g
  • 3g
    cinnamon powder


If necessary table and pour onto a 7 mm thick frame. Allow to crystallise for a few hours. Cut up and coat with Callebaut 70-30-42 dark chocolate.