Ecuador

Fancy a small experiment? A tasty one of course. Then you’ll be surprised with the outcome of this exciting pairing. Or better sill, your taste buds will be. The Ganache of this hand dipped praline is made with a dark chocolate and a latin character of rum and of course olive oil. Together they create an incredible mouth feel with gentle smoothness.

Recipe

Created by
  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

Ecuador

ingredients preparation
  • 240g
    cream
  • 50g
    invert sugar
  • 380g
    CHD-R731EQU

Bring the cream and invert sugar to the boil and immediately pour this mixture over the Callets™. Leave to cool at room temperature. 

  • 40g
    Olive oil
  • 10g
    rum

Mix in.