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Inspiring recipes :

Dipped pralines

Lavender Truffel

Brian Broeckner, Denmark

Brian Broeckner
Lavender Truffel
  • 480 g Whipping cream
  • 10 g Dried lavender flower
  • Peel of 2 oranges
  • 100 g Danish honey
  • 200 g Callebaut dark chocolate 2815
  • 1000 g Callebaut milk chocolate 823 Callebaut dark chocolate 70-30-38,
  • 70,5% cocoa for dipping.

Bring cream, lavender flower, orange peel and honey to boil and mix with the melted chocolate.
Pour the mixture into a tray with edges and place at 15 -16 ˚ C for one to two days.
Cut out the truffles in 2,2 x 2,2 cm and dip.


Pour dark chocolate 70,5% on a yellow chocolate pattern.
Cut out round 1 cm diameter ”buttons” and place slantwise.

Praline made at the World Chocolate Masters 2005 Finals in France.

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Copyright © 2004 Barry Callebaut