5-spice biscuit and hazelnut ganache

Belgian Chef Jean-Philippe Darcis is the king of the Macaroon. He also knows how to create the perfect ganache for his pralines too. His recipe just for you, features a few Iconic Belgian ingredients such as speculoos or five spice cookies and chocolate. Combined with hazelnut, to round off the taste perfectly.

Recipe

Created by
  • Jean-Philippe Darcis - Callebaut┬« Amabassador and owner of Darcis Belgium

5-spice biscuit and hazelnut ganache

Ingredients Preparation
  • 750g
    PRA
  • 40g
    CB

Mix.

  • 180g
    speculoos
  • 3g
    cinnamon powder

Add.

  • g
    70-30-42NV

If necessary table and pour onto a 7 mm thick frame. Allow to crystallise for a few hours. Cut up and coat with Callebaut 70-30-42 dark chocolate.

Get in Touch