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, however this will affect the shelf life. 

Watch our video tutorial for this recipe on YouTube

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, however this will have an impact on the shelf life.