BASE
Ingredients
800g Callebaut Dark Chocolate 811
400g Callebaut Pure Hazelnut Paste PNP 663 80g roughly ground coffee
5g salt
360g Pailleté Feuilletine Callebaut M-7Pail
GANACHE
Ingredients
520g even cream
200g glucose
1.5 scraped vanilla pod
2500g Callebaut White Chocolate W2 200g Callebaut Milk Chocolate 823 80g Amaretto liqueur
Preparation
For the base spread a thin layer of melted Callebaut Dark Chocolate 811 in a frame.
Melt the remaining Callebaut Dark Chocolate 811 at 29°C.
Add the Callebaut Hazelnut Paste PNP and gently fold.
Add coffee, salt and Pailleté Feuilletine Callebaut M-7 Pail. Stir well and pour into the frame.
Spread and leave to harden.
For the Ganache
Boil the cream, glucose and scraped vanilla pod.
Pour the cream mixture onto Callebaut White W2 and Milk 823 Chocolate.
Leave to cool to room temperature.
Add the Amaretto liqueur to the chocolate and cream mixture, and mix well.
Pour into the frame and leave to harden.
Remove the frame once the entire mixture is hard and cut into bars. Enrobe the bars with melted Callebaut Milk Chocolate 823. Decorate with a line of Callebaut Dark Chocolate 811.
Leave to harden.
EMF Middle East
t. +961 9 938732 | info@emf-me.com www.emf-me.com
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
