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Hospitality News Middle East - - CONTENTS -

CHO­CO­LATE BAR WITH SALTED CARAMEL AND CRISPEARLS™

by Bev­er­ley Dunk­ley - Calle­baut® chef - CHO­CO­LATE ACADEMY™ cen­ter UK

In­gre­di­ents

• 100g Calle­baut - Finest Bel­gian Dark Cho­co­late Recipe N° 811 • 100g Calle­baut - Finest Bel­gian White Cho­co­late - Recipe N° W2

Prepa­ra­tion

• Spin Bar moulds finely with pre-crys­tal­lized dark and white cho­co­late.

In­gre­di­ents

• 1500g Calle­baut - Power Milk Cho­co­late - Power 41

Prepa­ra­tion

• Shell the bar moulds with pre crys­talled Calle­baut Power 41 milk cho­co­late.

In­gre­di­ents

• 250g Calle­baut - Caramels -

Caramel Fill Prepa­ra­tion

• Pipe spar­ingly Calle­baut Caramel Fill in the cen­ter of each bar.

In­gre­di­ents

• Calle­baut - Power Milk • Cho­co­late - Power 41

Prepa­ra­tion

• Close bars with pre­crys­tal­lized Power 41 cho­co­late.

In­gre­di­ents

• 60g Calle­baut - Crispearls™ - Crispearls™ Salted Caramel

Prepa­ra­tion

• Sprin­kle the bars whilst wet with Calle­baut Salted Caramel Crispearls™.

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