YIELDS: 160 | PREPARATION: 90 minutes | COOKING: 0 minutes | SKILL LEVEL: Beginner Recipe by: Kirsten Tibballs
These striking, melt-in-your-mouth chocolate shells are perfectly crafted with Callebaut 823 Milk Couverture. Each shell is then filled with silky ganache infused with subtle hints of tea.
MOULD PREPARATION
Pink Coloured Cocoa Butter
100 g
Callebaut Mycryo Cocoa Butter
10 g
pink oil-soluble colour powder
1 g
white oil-soluble colour powder
Orange Coloured Cocoa Butter
10 g
orange oil-soluble colour powder
100 g
Callebaut Mycryo Cocoa Butter (B)
110 g
Callebaut W2 White Chocolate 28%
MOULDING
2000 g
Callebaut 823 Milk Couverture 33.6%
TEA GANACHE
286 g
Bulla Thickened Cream
20 g
Serendipi Buccaneer Tea loose
305 g
Callebaut Milk 823 Milk Couverture 33.6%
105 g
Callebaut 811 Dark Couverture 54.5%
26 g
inverted sugar
40 g
unsalted butter
SEALING
remaining Callebaut 823 Milk Couverture 33.6% from moulding