Nuts and chocolate make a complete festival of delicious flavours when they’re paired together in a recipe. That’s why Callebaut chef Jeroen De Rick decorated a creamy, caramelly milk chocolate tablet with five of the freshest and fruitiest specimens on the nut spectrum (pecans, walnuts, pistachios, almonds and hazelnuts). It’s a fast and easy recipe with guaranteed success.

Level:: Easy

15 g

chopped pecans
10 g

roasted whole pistachios
15 g

walnuts (finely chopped)
20 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
10 g

roasted almond pieces

Sieve the nuts pieces through a rough strainer (3 mm x 3 mm). Chop the bigger pieces that remain in strainer again to obtain all pieces of approx. the same size.

300 g

Callebaut Milk Chocolate - 823 - 5kg Block

Temper.

Stick plastic sheet on framed plate and cover with 3-mm-thick layer of chocolate. Sprinkle nut mix over it. Leave to harden and cut in desired shapes.