Brian Broeckner, Denmark
- 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.