Velvet crunch tablet


Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres

Velvet hazelnut crunchy chocolate

Ingredients Preparation
  • 800g
  • 200g
  • 200g
  • Q.S.

Mix Callebaut velvet with PNP Callebaut hazelnut paste and temper together.
Add feuilletine then mix.
Pour into the mould below 2mm of the mould rim. (Use Cacao Barry moulds with Reference No:090045)
When it sets add dark chocolate Callebaut 811 and seal it with transfer sheet.
Pipe in the sides of the mould Callebaut velvet and make a shell with whole in middle.
Stick together the hazelnut crunchy tablet with the Velvet shell on top.

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