Creme a la Carte is a white chocolate ganache composed of 60% pre-tempered white chocolate, 22% cream and a dash of alcohol, giving it a long shelf life and a warming, alcoholic taste.

With a rich, creamy and smooth taste and a silky mouth feel, it's an excellent base for bonbon fillings, and can be flavoured using oil or fat based flavourings. It also makes the ideal carrier for crunchy inclusions such as nuts bresilienne, ground coffee, biscuit balls and pailleté feuilletine. 

This excellent neutral, ready-made ganache is made from a base of white chocolate, cream, sugar and alcohol. It can be scooped cold or heated slightly (max 35°c) to make it easier to pipe.

Applications

Chocolate

• Fill chocolate moulds - warm to 29°c and pipe into chocolate shells. You can also add spices, flavouring oils, pralines and jams to create bespoke flavour options

Bakery & Patisserie

• Layer in desserts and gateaux - pipe a thin layer into a silicon mould and freeze, once set demould and position in your gateau or dessert
• Flavour buttercream - stir into buttercream for a subtle alcoholic flavour and a longer shelf life
• Layer in sponge cake - aerate, pipe or spread between layers of sponge
• Tart filling - pipe into pre-baked tart bases 
• Top or fill pastries -  pipe into or onto croissants, muffins, Danish pastries and mini loaf cakes

Ice Cream & Gelato 

• Insert for ice cream bar or lolly - freeze a thin layer in a silicon ice lolly mould and use as the centre of an ice cream stick, coated with Callebaut's ICE chocolate

Hotels & Restaurants

• Flavouring chocolate mousse -  mix into chocolate mousse made from Callebaut's ready-made Belgian chocolate mousse powders

Troubleshooting

Too hot and very runny: Product has been heated too much. Cool before use.

Caramelised: The sugars in Creme a la Carte can burn very easily, be careful to heat gently.

Too hard or soft in bucket: Check storage conditions.