100g strawberry puree
220g Callebaut - Finest Belgian White Chocolate - Velvet
15g Mycryo pure cocoa butter powder
Bring cream, strawberry puree, and sorbitol to boil.
Pour the strawberry/cream mixture on the chocolate and Mycryo and mix well.
Add butter at 30°C. Mix until smooth. Leave to cool until the mixture can be piped.
Fill up pre-moulded semi spheres. Refrigerate. After unmoulding, make a hole in the bottom and push a stick through. Dip halfway into white chocolate Callebaut Velvet and decorate with freeze-dried, broken strawberries.
Formulation courtesy of Callebaut