Chocolate Cream
| Ingredients |
Preparation |
|
40g
Callebaut Dark Chocolate Strong 70-30-38NV
|
Prepare a crème anglaise and pour over the chocolate (per 350g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture.
|
Vanilla Cream
| Ingredients |
Preparation |
| Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool. |
Finishing and presentation
Add to the glass as soon as the chocolate cream has stiffened.
Decorate with cold Callebaut Chocolate
Topping
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
