Breaking wall-nuts
Callebaut chef Philippe Vancayseele drew inspiration from the Style Rebellion trend to come up with this deliciously radical hazelnut chocolate snack. It combines a whole palette of flavours – ranging from the fresh, fuity taste of hazelnuts, over the intense cocoa taste of nibs, to the powerful and creamy chocolate taste of dark, milk and white Finest Belgian Chocolate – arranged on top of irregular pieces of cookie dough spiced up with some ginger, cloves, cinnamon, black pepper and cardamom. A fascinating fusion of pop art and confectionery!
Callebaut chef Philippe Vancayseele drew inspiration from the Style Rebellion trend to come up with this deliciously radical hazelnut chocolate snack. It combines a whole palette of flavours – ranging from the fresh, fuity taste of hazelnuts, over the intense cocoa taste of nibs, to the powerful and creamy chocolate taste of dark, milk and white Finest Belgian Chocolate – arranged on top of irregular pieces of cookie dough spiced up with some ginger, cloves, cinnamon, black pepper and cardamom. A fascinating fusion of pop art and confectionery!
Containing: 4 Components

Preparations

Pour a 2.5-mm thick layer of precrystallised white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2 into an 8-mm thick frame and leave to set outside of the refrigerator until it is dry to the touch.

Chocolate-nut filling

Ingredients: Chocolate-nut filling

Preparation: Chocolate-nut filling

Mix together.

Preparation: Chocolate-nut filling

Melt and mix together. Add to previous mixture and pour into in advance prepared frame. Place plastic sheet on top and roll out until filling has the same thickness as the frame. Leave to set outside of refrigerator.

Spicy cookie dough

Ingredients: Spicy cookie dough

  • 180 g
    softened butter
  • 160 g
    brown sugar
  • 100 g
    sugar

Preparation: Spicy cookie dough

Mix together.

Ingredients: Spicy cookie dough

  • 50 g
    whole egg(s)

Preparation: Spicy cookie dough

Mix in progressively.

Ingredients: Spicy cookie dough

  • 360 g
    pastry flour
  • 5 g
    salt
  • 4 g
    baking powder
  • 4 g
    spice mix

Preparation: Spicy cookie dough

Sieve together and mix into previous mixture. Leave to harden in refrigerator. Roll out 3-mm thick layer and cut into desired shape. Bake at 160°C for 10-15 minutes and leave to cool. Spray with black colouring.

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Prepare another slab of white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2. When half-set, place framed filling on top, and roll over it with a rolling pin to make the chocolate and the filling stick together. Leave to crystallise and remove the plastic from both sides. Decorate the slab with colourful ‘graffiti’, wait until it has set and then smash the slab to pieces. Stick the irregular pieces of chocolate on top of the spicy cookies.