Lychee & jasmine duet | Van Houten
Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates...read more
Ingredients
- 150 g lychee puree
- 350 g cocoa pulp
- 50 g sugar
- 6 g pectin
- 250 g sugar
- 100 g glucose syrup DE 40
- 75 g invert sugar
- 0,2 g jasmin essence
More Like This
Honey cubes | Van Houten Professional
barry-callebaut.com
Lollymanon | Van Houten
barry-callebaut.com
Magic Pomegranate | Van Houten
barry-callebaut.com
Honey cubes | Le Royal
barry-callebaut.com
Dessert sandwich | Van Houten Professional
barry-callebaut.com
Lychee Rose Chocolate Cake
performancefoodservice.com
Reine au Chocolat | Caprimo
barry-callebaut.com
Dark chocolate and lime bar | Le Royal
barry-callebaut.com