Andreas Overgaard Denmark
2007 finals - 'Magic Pot' - Denmark
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.
