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Recipes 2006 - 07

Dipped pralines

2007 finals - 'Magic Pot' - Denmark
Soft sesame
Callebaut Hazelnut  Almond Praliné Prama 125g
Callebaut Cocoa butter CB 12,5g
Callebaut Origine Arriba chocolate 25g
Roasted sesame seeds 25g
Temper the cocoa butter and the chocolate. Add Prama and sesame seeds. Leave to crystallise.  Thickness 3mm. 


Tonka ganache
Cream 38% fat 230g
Tonka beans 2pcs
Invert sugar 55g
Callebaut Origine Arriba chocolate 515g
Boil the cream, tonka beans and invert sugar. Let it absorb for 5 minutes. Boil again and add the chocolate. 
Dip the filling in dark Callebaut Cuba chocolate (70%)
Made at the 2007 finals of the World Chocolate Masters in Paris, October 20-22.
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