Manon with a hazelnut twist and caramel ganache

Created by

Robrecht Wolters - Chef and food consultant Belgium

level 2

Here's a twist of the classic manon. The traditional walnut has been swapped for a crunchy hazelnut praline and chocolate base. And the buttercream is replaced with a caramel chocolate ganache. The end result is equally indulgent though.

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Manon with a hazelnut twist and caramel ganache

Recipe components

Callebaut® ingredients

Manon with a hazelnut twist and caramel ganache

Ingredients	Preparation
150g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - C823 - 10kg Callets	Melt and pre-crystallise the chocolate.
40g Callebaut - Giandujas & Nut Creams - Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket 25g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket 20g M-7PAIL	Mix the chocolate with the PNP, PRA-CLAS and M-7PAIL. Spread out onto a paper lined plate +/- 3 mm thick. Allow to harden. Cut out circles of 25 mm.
150g cream 300g CHF-N3438CARA	Bring the cream to the boil and add the callets. Mix well and pre-crystallise the ganache until pipeable. Pipe the filling onto the chocolate plates. Allow to harden in the cooling at 10°C.
250g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - W2 - 5kg Block	Dip the pralines in the pre-crystallised chocolate.