40g  cream
100g  strawberry puree
20g  sorbitol
220g  Callebaut - Finest Belgian White Chocolate - Velvet
15g  Mycryo pure cocoa butter powder
30g  butter


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