Ingredients

50g Callebaut - Pralines - Hazelnut Praline

50g Callebaut - Cocoa Butter - Cocoa butter

100g ground shortcrust biscuits

Callebaut - Finest Belgian White Chocolate - Velvet

Directions

1. Mix the first three ingredients.

2. Finishing and presentation. Coat the mould with white chocolate Callebaut Velvet CHW-R2241NV. Fill the coated mould with a thin layer of biscuit-praline mixture. Once set, close off the mould with white chocolate Callebaut Velvet CHW-R2241NV and top off with small pieces of dried fruit (for example pineapple, banana, raisins, cocos flakes, etc.)

Formulation courtesy of Callebaut