These fine shards of wheat wafer give a delicious crunch to chocolate, although they can’t be added to milk or water-based ingredients as they’ll turn to mush.
I tempered up a batch of our milk chocolate blend (47% cacao), using the following formula:
- 400g Callebaut 823 milk chocolate (33.6%)
- 100g Callebaut Cocoa Mass (100%)
I then added 100g of the feuilletine wafers to the chocolate and very gently stirred it in. It was a little tricky to get the stiff mixture into moulds…
Big Boy describes the finished bars as “a really classy Kit Kat”.
The French horns are his, whereas Small Man gets the trumpets – I still can’t believe I found a mould with the two instruments my sons play! The chocolate was well tempered, but the added feuilletine gave them a slightly mottled appearance…
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I was also happy to discover that Chefs’ Warehouse can now order in Callebaut Fairtrade chocolate on request.
At the moment the Fairtrade versions of the 811 (54% dark), 823 (33.6% milk) and the 70% dark are only available in 10kg sacks, but hopefully they’ll bring them out in a smaller format soon.
The Fairtrade 811 costs 25% more than the regular version, but I’m happy to pay the premium. My friend Gillian of Chocolate Here uses Callebaut Fairtrade for her artisan chocolate business – do visit her market stalls if you’re ever in County Clare, Ireland!
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Surry Hills NSW 2010
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