CRUNCHY BASE
Ingredients
70g whole hazelnuts
70g pistachios
50g Callebaut Cocoa Nibs
150g chopped dried apricots
150g dried figs
200g Callebaut Milk Chocolate Recipe N° 823
460g Callebaut Hazelnut Praline
Preparation
Roast and grind the whole hazelnuts, pistachios and cocoa nibs in a food processor. Mix the dried apricots and dried figs into a paste in the food processor. Temper the chocolate and praline before adding the fruits.
TURKISH COFFEE BAVARIAN CREAM
Ingredients
400g 3.6 percent full-cream milk
50g Turkish coffee beans
100g cream
100g egg yolks
100g sugar
75g gelatin
400g whipped cream
Preparation
Roast the coffee beans in the oven at 130 degrees. Infuse the
beans in boiling milk for five minutes. Strain and remeasure the
initial weight of the milk. Mix the cream, egg yolks and sugar
into the milk and boil at 85 degrees. Add the gelatin and let
the mixture cool. Fold in the whipped cream when the mixture
reaches 30 degrees.
MILK CHOCOLATE GLAZE
Ingredients
75g water
150g sugar
150g glucose
100g cream
60g gelatin
150g Callebaut Milk Chocolate Recipe N° 823
Preparation
Boil the water, sugar and glucose at 105 degrees. Add the cream and then the gelatin. Combine the milk chocolate to the mix and emulsify with a hand blender.
EMF Middle East
t. +961 9 938732 | info@emf-me.com www.emf-me.com
