Recipes 2006 - 07

Base: White Crispy
100g Callebaut Paillette Feuilletine
150g Callebaut white chocolate W2

Honey Sponge:
6 Free Range Eggs
100g Honey
50g Sugar
100g Flour
50g Extra Brute cocoa powder Cacao Barry
Irish Mist Liqueur

Blackberry Cream
150g Blackberry Purée
50g Sugar
30g Callebaut Mycryo cocoa butter powder
250g Whipped Cream

Espresso Cream
100g Coffee Beans
600g Milk
60g Sugar
35g Custard Powder
45g Callebaut Mycryo cocoa butter powder
180g Callebaut dark Sao Thome Chocolate
300g Cream
3 Egg Yolks Moulded in Callebaut 811

Rosemary Cream
700g Milk
15g Rosemary Sprigs
75g Sugar
45g Custard Powder
60g Callebaut Mycryo cocoa butter powder
250g Callebaut Java milk Chocolate
350g Whipped Cream
4 Egg Yolks
Chocolate Spray

Made at the national selection for the World Chocolate Masters in the UK, September 2006.