Sea salty appetiser

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

Here’s an example of how chocolate can turn savoury delights into irresistible small bites on a stick. Sea salt, peanut and chocolate are the leading flavours. Perfect to serve as an appetiser.

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Sea salty appetiser

Recipe components

Callebaut® ingredients

Sea salty appetizer

Ingredients	Preparation
4g Maldon salt 50g dried shallots	Pulverize into fine powder.
75g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Chocolate - Milk Recipe N° 823 33.6% - block - 5kg 100g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Precrystallise.
375g Callebaut - Giandujas & Nut Creams - Nuts - Almond Praline - 5kg Bucket 375g NPN-AL2B	Mix with the chocolate mixture. Mix in the salt/shallots powder at the end.
150g M-7PAIL	Mix in. Pour in a frame and leave to harden.
Cut the nut-chocolate mixture with the guitar cutter in cubes of 1.5 x 1.5 cm and enrobe with milk chocolate Callebaut® 823. Sprinkle roasted sesame seeds on top. Leave to harden.