Recipes 2004 - 05

Dark chocolate coating with a hazelnut praline and roasted hazelnuts. A touch of spice with space dust.

Ingredients

• 400 gr praline Callebaut Pra-Clas       
• 64 gr hazelnut paste
• 60 gr milk
• 40 gr cocoa butter Callebaut CB-Cal
• 0.4 gr salt
• 12 gr spices
• 60 gr space dust
• 60 gr nuts
• Dark chocolate Callebaut Grenade for moulding

Method

Place praline and hazelnut paste in the mixer; be careful not to incorporate air. Heat the chocolate and the cocoa butter to 40 °C. Pour over hazelnut and mix slowly. Once incorporated cool mix to 25 °C. Add the rest of ingredients and pipe into moulded.