Bite-size chocolate cup desserts!

Ingredients

Pistachio Ganache

Raspberry White Chocolate Ganache

  • 200 grams Zéphyr White Chocolate
  • 130 grams raspberry purée
  • 10 grams butter

Other Ingredients
• Callebaut Caramel Fill
• Callebaut Strawberry Crispearls
• American Almond Pistachio Brittle Crunch
• Cacao Barry Cara Crakine

Products Used

 

Directions

Ganaches

  1. Heat heavy cream or puree until steaming.
  2. Pour mixture over partially melted chocolate and butters.
  3. Whisk together to homogenize.
  4. Set aside

Ivory and Dark Pistachio Cup

  1. Fill the Assortment Cup halfway with caramel and the remainder of the cup with the pistachio ganache.
  2. Decorate with any of the following: Callebaut Strawberry Crispearls, Pastel Green Décor curl, brittle crunch, or pink/ivory marbled shavings! 

 Raspberry White Chocolate Cup

  1. Fill the Assortment Cups halfway with Cacao Barry Cara Crakine filing and the remainder of the cup with the raspberry ganache.
  2. Decorate with a Dark or Ivory Curled Shaving.