5-spice biscuit and hazelnut ganache
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.
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Recipe components
Callebaut® ingredients
5-spice biscuit and hazelnut ganache
| Ingredients | Preparation |
|---|---|
Mix. | |
| Add. |
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. |
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