Recipes 2006 - 07

Crunch

Callebaut Hazelnut & Almond praliné Prama	200g
Callebaut Caramel chocolate in Callets	70g
Callebaut Paillete Feuilletine	45g

Temper the chocolate and add the rest.
Spread it out in circles 14 cm diameter.

Lemon Caramelganache

Cream 38 %	88g
Lemon Juice	80g
Glucose	20g
Callebaut caramel chocolate in Callets	240g
Butter	25g

Heat cream, lemon juice, glucose.  Add caramel callets.  Add butter when the temperature is 40 ° Celsius degrees.

Marzipan

Marzipan

80g

Roll the marzipan out in circles 14 diameter.

Cacao Sponge

Sugar	50g
Marzipan	100g
Egg	50g
Flour	15g
Callebaut Cocoa liquor	10g
Egg whites	50g
Sugar	25g

Mix sugar and marzipan, add the egg, then the flour and the cacao.
Make a meringue with the egg whites and the sugar.
Mix it all together.
Bake with 200 ° Celsius.
About 8 to 10 minutes.

Caramel Mousse

Cream 38 %	300g
Callebaut Caramel chocolate in callets	300g
Sao Thomé - Callebaut	30g
Whipped cream	300g

Boil the cream.  Add the chocolate.  Let it cool to 35 ° Celsius, turn it with whipped cream.

Chocolate Glace

Water	175g
Sugar	350g
Glucose	100g
Cream 38 %	300g
Gelatine	18g
Callebaut cocoa powder CP	150g
Red Colour	5g

Boil water, sugar, glucose and cream to 102 ° Celsius.
Add gelatine, cocoapowder and the colour.
Let it boil again.
Let it cool.
Use about 35 ° Celsius.

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