Breaking wall-nuts

Callebaut chef Philippe Vancayseele drew inspiration from the Style Rebellion trend to come up with this deliciously radical hazelnut chocolate snack. It combines a whole palette of flavours – ranging from the fresh, fuity taste of hazelnuts, over the intense cocoa taste of nibs, to the powerful and creamy chocolate taste of dark, milk and white Finest Belgian Chocolate – arranged on top of irregular pieces of cookie dough spiced up with some ginger, cloves, cinnamon, black pepper and cardamom. A fascinating fusion of pop art and confectionery!

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Preparations

Pour a 2.5-mm thick layer of precrystallised white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2 into an 8-mm thick frame and leave to set outside of the refrigerator until it is dry to the touch.

Chocolate-nut filling

Ingredients Preparation
  • 230g
    Crispearls™ Dark
  • 150g
    Pailleté Feuilletine
  • 90g
    Hazelnut Bresilienne
  • 40g
    Nibs

Mix together.

  • 50g
    C811
  • 50g
    Power 41
  • 100g
    Almond praline
  • 100g
    Pale gianduja

Melt and mix together. Add to previous mixture and pour into in advance prepared frame. Place plastic sheet on top and roll out until filling has the same thickness as the frame. Leave to set outside of refrigerator.

Spicy cookie dough

Ingredients Preparation
  • 180g
    softened butter
  • 160g
    brown sugar
  • 100g
    sugar

Mix together.

  • 50g
    whole egg(s)

Mix in progressively.

  • 360g
    pastry flour
  • 5g
    salt
  • 4g
    baking powder
  • 4g
    spice mix

Sieve together and mix into previous mixture. Leave to harden in refrigerator. Roll out 3-mm thick layer and cut into desired shape. Bake at 160°C for 10-15 minutes and leave to cool. Spray with black colouring.

Finishing and presentation

Ingredients Preparation
  • Q.S.
    W2

Prepare another slab of white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2. When half-set, place framed filling on top, and roll over it with a rolling pin to make the chocolate and the filling stick together. Leave to crystallise and remove the plastic from both sides. Decorate the slab with colourful ‘graffiti’, wait until it has set and then smash the slab to pieces. Stick the irregular pieces of chocolate on top of the spicy cookies.

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