Creme a la Carte Alternative

Method

Creme a la Carte is a white chocolate ganache from Callebaut, made from the finest Belgian white chocolate, cream and a splash of alcohol to give it a warming taste and a long shelf life. If you're looking for a recipe to create your very own version of this classic chocolate filling, you've come to the right place! With a rich, creamy taste and a silky smooth mouthfeel, creme a la carte is the ideal base for all your chocolate bonbon fillings, whether you flavour it with oil or fat based flavourings, or mix in a crunchy, delicious inclusion like caramelised nuts or toasted biscuit balls. And with up to 12 months' shelf life, it's convenient too!

You can swap the neutral alcohol for any 80% alcohol of your choice, or tweak the recipe slightly for lower volume alcohols.

How to Make Your Own Creme a la Carte Alternative:

Ingredients

• Callebaut W2 White Chocolate 1200g
• 35% Fat Whipping Cream 500g
• 80% Neutral Alcohol 140g
• Glucose Syrup 80g
• Dextrose Powder 80g

This recipe has a relative alcohol content of 30%. This gives it a potential shelf life of 12 months.

Method

1. Add cream and sugars to a Thermomix, then mix at speed 0.5, temperature 60°C, for 1 min 30 secs.
2. Add the chocolate and mix at speed 1, temperature 40°C, for 1 min 30 secs.
3. Scrape down the bowl and mix at speed 2, for 1 min.
4. Scrape down the bowl again and mix at speed 6 for 20 secs.
5. Add the alcohol then mix at speed 4 for 1 min.
6. The product should be glossy and smooth, and ready to use!

Enjoyed this recipe? You can swap the neutral alcohol for Marc de Champagne to recreate Callebaut's well-known and incredibly indulgent Marc de Champagne Creme a La Carte, get in touch to discuss how to alter the recipe for lower volume alcohols.