Inspiring recipes :
South America's fire
Nora Kristin Czudaj, Germany
A composition of Santo Domingo, Java and Agave. Refined in taste with Tequila and a hint of chilli powder.
- 120 gr cream
- 30 gr butter
- 75 gr Callebaut "Chocolat d'Origine Santo Domingo"
- 40 gr Callebaut "Chocolat d'Origine Java"
- 60 gr viscous agave juice
- 40 gr Tequila
- chilli powder
Boil up cream and butter, add the two sort of chocolates together with the agave juice, Tequila and a hint of chilli powder. Cool down to approx. 20 °C and fill it into the truffle shells. The praline moulds should been painted in bright fiery colours before. Close the pralines and ENJOY.