Inspiring recipes :
Just makes you feel good
Nora Kristin Czudaj, Germany
Sweet and refreshingly fruity and at the same time very healthy!
A white Ganache, drawn through with fine Callebaut NIBS-S and refined in taste with 100 % Aloe Vera in combination with sweet-sour caramel. An inventive combination with sallow thorn, one of the fruits that are very rich in vitamin C.
Ganache of Aloe Vera & white chocolate ingredients
- 300 gr cream
- 600 gr white chocolate Callebaut "Select"
- 45 gr butter
- 50 gr Callebaut NIBS-S
- 2 cl Aloe Vera pure
- 50 gr glucose
- 500 gr sugar
- 100 gr cream
- 300 gr butter
- 150 gr sallow thorn 100 % fresh juice
Boil up cream and butter and merge under the white chocolate. Heat it up, stir with a mixer and add Aloe Vera with NIBS-S. Warm up the glucose and melt the sugar bit by bit. Put it out with cream. Add butter and boil down shortly. Cool down to 20 °C and mix under the juice. Fill the ganache into one half of the truflle shells and wait for a while. Later fill in the caramel and close the praline. Make some blossoms out of the pralines with modelizing chocolate, paint with airbrush. Enjoy the effect!