from our chocolate recipe collection
Recipe by: Callebaut Chocolate Academy
- 4 dl cream
- 4 egg yolks
- 120 g sugar
- 960 g milk chocolate Callebaut Chocolat d'Origine Java
- 5 cl cinnamon liqueur 70% vol (Van Wees) or cinnamon extract
Bring the cream to the boil.
Beat the egg yolks with the sugar.
When the cream boils, stir them in like a crème anglaise (80°C). Pour the mixture onto the chocolate and blend well. Towards the end, add the cinnamon liqueur.
Spread into moulds and allow to harden overnight.
Once hardened, cut the filling into rectangles and plunge into tempered Chocolat d'Origine Java.
On each praline, draw up single stripes with a praline fork.