Recipes 2006 - 07
Dipped pralines
'Bergamot' - Russia
Ingredients :
Cream – 800 g
Dark Chocolate Callebaut Sao Thomé – 1040 g
Honey – 120 g
Butter – 200 g
Tea with bergamot – 60 g
Preparation:
Boil the cream. Prepare tea in hot cream and keep stirring. Add chocolate, mix. Add butter and honey, mix. Dip into dark chocolate.
Cream – 800 g
Dark Chocolate Callebaut Sao Thomé – 1040 g
Honey – 120 g
Butter – 200 g
Tea with bergamot – 60 g
Preparation:
Boil the cream. Prepare tea in hot cream and keep stirring. Add chocolate, mix. Add butter and honey, mix. Dip into dark chocolate.
Russian selection for World Chocolate Masters, December 2006.
Finest Taste Award.
Finest Taste Award.
