Chestnut and white chocolate ganache

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 2

Chestnut - or more conveniently chestnut - puree is an awesome ingredient for flavouring chocolate fillings and creating rewarding textures. It has that lovely wild, nutty flavour with a pleasant sweetness. In this recipe it is mixed with a ready-to-use white chocolate ganache to create a stable and creamy ganache filling.

Recipe components

Used Callebaut products

Chestnut and white chocolate ganache

IngredientsPreparation
  • 200g
    Crème a La Carte Basic
  • 200g
    chestnut puree

Mix together. Slightly heat if needed to soften the texture.

Pipe into moulded pralines shells, leave to cool and then close.