Choco­late pop art

Hospitality News Middle East - - CONTENTS -

Cre­ate a de­li­cious, sea­sonal mas­ter­piece of nu­anced fla­vors for an in­tense co­coa boost

TAHIN – SESAME TRUF­FLE Cre­ated by Marc Pau­quet - head of the Choco­late Academy Cen­ter Is­tan­bul In­gre­di­ents • 400g tahini sesame paste • 100g Calle­baut - Pra­lines - Hazel­nut Praline • 200g Calle­baut - Finest Bel­gian White • Choco­late – WNV • Sesame seeds (op­tional) Prepa­ra­tion Com­bine and mix to­gether. Add and tem­per. Crys­tal­ize to­gether. Add the lightly roasted and caramelized sesame seeds. Pipe into Truf­fle Shells Calle­baut CHM-TS-17140. Al­low to crys­tal­ize. Give a first thin coat with dark choco­late Calle­baut 811. Roll into dark choco­late Calle­baut 811 and baked, col­ored ‘ka­dayf’ pas­try.

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