800g Callebaut Dark Chocolate 811
400g Callebaut Pure Hazelnut Paste PNP 663 80g roughly ground coffee
360g Pailleté Feuilletine Callebaut M-7Pail
520g even cream
1.5 scraped vanilla pod
2500g Callebaut White Chocolate W2 200g Callebaut Milk Chocolate 823 80g Amaretto liqueur
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.