How simplicity can turn out to be a delicious delight. This chocolate cup has it all: the flavours, the textures and the appeal to be a star on the café gourmand menu.

Level:: Easy

10.6 oz

Cream
1.5 oz

Sugar
0.1 oz

Pectin
1.8 oz

Milk
2.5 oz

Egg yolks
1/2

Vanilla bean

Cook into anglaise.

7.1 oz

Sugar
7.1 oz

Callebaut Nuts - Hazelnut Bresilienne - 1kg Vaccum Bag

Melt the sugar and mix in the hazelnut bresilienne.

Spread out on a Silpat baking sheet and leave to cool. Break and briefly grind in the mixer into pieces of 2-3 mm. Spread out on a Silpat baking sheet and bake for 10 minutes at 150°C. Cut off pieces in the desired shape.

Q.S.

Callebaut Deco&Textures - After Dinner Cups Dark
Q.S.

Cem-cc-m1cri

Pipe the crème anglaise into chocolate after dinner cups Callebaut® CHD-CP-13948. Finish with a crunchy thin. Top with whipped cream and milk Callebaut® Crispearls™ CEM-CC-M1CRISP-809. Dust delicately with gold powder IBC F006691.