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5-spice biscuit and hazelnut ganache

5-spice biscuit and hazelnut ganache

Belgian Chef Jean-Philippe Darcis is the king of the Marcaroon. 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.
Level:
Medium

5-spice biscuit and hazelnut ganache

Ingredients

Preparation

Mix.

Ingredients

  • 6.3 oz
    speculoos
  • 0.1 oz
    cinnamon powder

Preparation

Add.

Ingredients

  • 0.0 gr
    70-30-42NV

Preparation

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.

Featured Ingredients

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