Recipes 2004 - 05

A composition of Santo Domingo, Java and Agave. Refined in taste with Tequila and a hint of chilli powder.

Ingredients

• 120 gr cream
• 30 gr butter
• 75 gr Callebaut "Chocolat d'Origine Santo Domingo"
• 40 gr Callebaut "Chocolat d'Origine Java"
• 60 gr viscous agave juice
• 40 gr Tequila
• chilli powder

Method

Boil up cream and butter, add the two sort of chocolates together with the agave juice, Tequila and a hint of chilli powder. Cool down to approx. 20 °C and fill it into the truffle shells. The praline moulds should been painted in bright fiery colours before. Close the pralines and ENJOY.