Chocolatte banqueting desserts

Tiramisu espresso

Ingredients Preparation
  • 500g
  • 87g
    caster sugar
  • 30g
  • 75g
    egg yolks

Half whip the cream with vanilla extract and reserve cold.
Make a syrup with sugar and water and cook 120°C.
Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed.
Whip to triple volume to make Pate a Bombe.

  • 500g
  • 4pod(s)
    Madagascar vanilla

Then add mascarpone and whip.

  • 250g
    Callebaut® White Chocolate Velvet

Add with a spatula the White chocolate Velvet melted at 45°C.
Then add the half whipped cream. Cool mixture in the chiller in order to be pipable

  • Callebaut® cocoa powder (CP-E0-776)

To dust

To decorate

To pipe into

Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms

Pistachio snobinettes

Ingredients Preparation
  • 240g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)
  • 200g
    Callebaut® White Chocolate Velvet

Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper

  • 60g
    Persian pistachio powder

To dust

To fill the pistachio filling

Pipe the crème into the snobinettes.
Dust with powdered pistachio powder.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528