Recipes 2006 - 07

Soft sesame

Callebaut Hazelnut  Almond Praliné Prama	125g
Callebaut Cocoa butter CB	12,5g
Callebaut Origine Arriba chocolate	25g
Roasted sesame seeds	25g

Temper the cocoa butter and the chocolate. Add Prama and sesame seeds. Leave to crystallise.  Thickness 3mm. 

Tonka ganache

Cream 38% fat	230g
Tonka beans	2pcs
Invert sugar	55g
Callebaut Origine Arriba chocolate	515g

Boil the cream, tonka beans and invert sugar. Let it absorb for 5 minutes. Boil again and add the chocolate. 
Dip the filling in dark Callebaut Cuba chocolate (70%)

Made at the 2007 finals of the World Chocolate Masters in Paris, October 20-22.